Ricotta and Thyme Baked Eggs

 

Eggs nicely poached with rich, creamy ricotta cheese and sautéed spinach With salt, thyme, and freshly cracked pepper on top.

 

Ingredients

2 tablespoons Extra Virgin Olive Oil divided

2 cups Spinach

2 cup Ricotta Cheese

1/2 cup Heavy Cream

2 teaspoons Fresh Thyme

4 large Eggs

1/2 teaspoon Salt

Heat the oven to 375°F and grease four tiny ramekins with butter or oil.

In a pan, heat 1 tablespoon olive oil and sauté the spinach until the leaves are wilted about 1 minute. Divide the mixture among the ramekin dishes.

In a medium-sized mixing bowl, combine the ricotta cheese, remaining olive oil, and fresh thyme. Place the mixture in the center of each of the ramekin dishes, splitting the dish in half. Fill each dish with 2 teaspoons of heavy cream. Crack an egg carefully over the ricotta cheese. Season with salt and pepper. Bake for 25 minutes, or until the eggs have hardened somewhat and are no longer liquid. Allow 5 minutes to cool before serving.