Baked Egg Ricotta Thyme Cups

Posted By: Amy 6 Comments on Baked Egg Ricotta Thyme Cups Rate this post!

Posted: May 8, 2017 Updated: Feb 25, 2023

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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

For breakfast, everyone should make these Baked Egg Ricotta Thyme Cups. Why? They are so good! Soft eggs over a zesty ricotta cheese mixture will fill you up with the energy you need to start your day!

Print Rate Pin

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Servings: 4

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.

Course: Breakfast

Cuisine: American

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