Description
Baked Eggs with Ricotta, Greens & Sun Dried Tomatoes, simple eggs turn into a creamy dream when baked on ricotta clouds in a bed of hearty greens and sun dried tomatoes.
Ingredients
Units
- hearty greens like baby kale and arugula - 3-4 large handfuls
- shallot - 1 small
- olive oil - 1 tablespoon
- ricotta cheese - 1 cup
- grated parmesan - 1/4 cup
- fresh grated black pepper - 1/2 teaspoon
- fresh grated nutmeg - 1/4 teaspoon
- large eggs - 3
- sun dried tomatoes - 1/4 cup chopped
- fresh basil - a handful
- red pepper flakes - to taste
- grilled bread (optional - for serving)
Instructions
- Preheat oven to 400°.
- Thinly slice a shallot, set aside. Roughly chop the sun dried tomatoes, set aside.
- In a small mixing bowl combine the ricotta, the parmesan (except 1-2 tablespoons), fresh ground nutmeg and black pepper. Mix until combined.
- Warm about 1 tablespoon of olive oil in a cast iron skillet over medium heat. Add the shallots to the oil and sauté for a few minutes until softened. Add 3-4 large handfuls of preferred greens, I use a mix of baby kale and arugula. Sauté lightly for 1-2 minutes until the greens just start to wilt.
- Remove the skillet from heat and add three even little mountains of the ricotta mixture, forming valleys in the centers to hold the eggs. Carefully crack an egg into each well. Top with a sprinkle of parmesan.
- Place the cast iron skillet directly into the oven on the lower rack. Place a baking sheet on the upper rack to prevent the eggs from overcooking on the top.
- Bake for 12-16 minutes until the whites have just begun to set. Top with more parmesan, red chili flakes and fresh basil.
- Serve immediately and enjoy (preferably in bed) with yummy grilled bread from an amazing bakery.
- Prep Time: 5 minutes
- Cook Time: 25 minutes