For breakfast, everyone should make these Baked Egg Ricotta Thyme Cups. Why? They are so good!
I ran in the Flying Pig Marathon yesterday as part of a relay team. I had not run more than a mile in over six months, and my leg of the relay was just shy of six miles.
Let me just say… I am so dang sore. Ain’t nobody’s fault but my own. About two miles in the realization hit that “yea this is going to hurt when I am done”. Though it was a tough run, it was a beautiful run. As I was running along with hundreds of people around me, running, cheering, handing out water, I thought to myself, what a wonderful experience. The sky was clear blue, the temperature was cool, and I was surrounded by happiness and encouragement. It really was uplifting. I haven’t run in an organized race in several years, and I forgot the wonderfulness of the experience.
I would highly recommend experiencing it for yourself you haven’t had the honor. As a walker, 5k, 10k, half or whole being part of such a great experience is something I wish for all of you.
After running in a race I always want coffee and breakfast after. A good gooey egg, with a crusty bread kind of breakfast, and this breakfast is that.
I think everyone loves a delicious breakfast. You know what everyone loves more? A delicious breakfast that is easy to put together.
This breakfast is delicious, fabulous if you have a crusty slice of bread to dip in and crunch on.
Baked Egg Ricotta Cups
Ingredients
- 4 tablespoons extra virgin olive oil {divided} + more for greasing ramekin
- 1/2 cup ricotta cheese
- 1 garlic clove minced
- 1-2 tablespoon fresh thyme leaves
- 1 teaspoon lemon zest from organic lemon
- 1 teaspoon chopped parsley
- 1/2 cup chopped kale stems removed
- 4 eggs
- Pinch of sea salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon red pepper flakes more if you like it spicy
Instructions
- Preheat oven to 350°.
- Lightly grease two 4 1/2" ramekins with olive oil. Place ramekins on rimmed baking sheet.
- In a medium bowl stir till combined, 2 tablespoons extra virgin olive oil, ricotta, garlic, thyme leaves, lemon zest, parsley, and kale.
- Divide mixture evenly among two ramekins.
- Carefully crack two eggs on top of each prepared ramekin.
- Evenly drizzle the top of eggs with remaining 2 tablespoons of extra virgin olive oil, a sprinkle of sea salt, black pepper, and red pepper flakes.
- Place baking sheet with ramekins in oven and bake for 12-15 minutes or until the whites of eggs have set, but yolks are still soft.
- Serve immediately with a crusty toasted bread.
Do you think I could make this ahead of time and reheat in the oven?
Katherine, you could but the results would not be the same.
I am also interested in an answer to this question 😊
Have you ever made this as one bigger dish (instead of individual ramekins)? Looks so yummy but wondered if I could do it for a larger crowd… 🤔
Congratulations on your run. My wife and I walked the Pig in 2001. A great experience. It is 6:20 am and this recipe looks great!
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Congratulations on your run. My wife and I walked the Pig in 2001. A great experience. It is 6:20 am and this recipe looks great!