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Baked Egg Ricotta Cups

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Amy


  • 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


  1. Preheat oven to 350°.
  2. Lightly grease two 4 1/2" ramekins with olive oil. Place ramekins on rimmed baking sheet
  3. In a medium bowl stir till combined, 2 tablespoons extra virgin olive oil, ricotta, garlic, thyme leaves, lemon zest, parsley, and kale.
  4. Divide mixture evenly among two ramekins.
  5. Carefully crack two eggs on top of each prepared ramekin.
  6. 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.
  7. 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.
  8. Serve immediately with a crusty toasted bread.