Jump to Recipe Print RecipeAs the sun peeks through the window, the aroma of freshly baked eggs wafts through the air, promising a delightful start to the day. My new favorite, Ricotta and Thyme Baked Eggs, is the kind of breakfast that feels indulgent yet wholesome, striking that perfect balance we all crave. Nestled in a creamy bed of ricotta cheese and vibrant sautéed spinach, these baked eggs deliver a high-protein, low-carb boost that’s both healthy and absolutely satisfying. Whether you’re planning a cozy brunch for friends or treating yourself on a leisurely morning, this gluten-free dish is sure to impress without the fuss. Plus, it’s easily adaptable to fit your taste, making it a versatile addition to your breakfast repertoire. Ready to elevate your breakfast game? Let’s dive in and turn your kitchen into a cozy café! Why Choose Ricotta and Thyme Baked Eggs? Rich, Creamy Comfort: The velvety texture of ricotta combined with poached eggs creates a breakfast experience that is both satisfying and indulgent. Gluten-Free Delight: Perfect for those seeking gluten-free options, this dish caters to various dietary needs without compromising on flavor. Easy-to-Make: With simple ingredients and straightforward steps, you can whip this up quickly, making weekends less hectic. Versatile: Feel free to personalize this recipe—add crispy bacon or substitute spinach with kale for an exciting twist! Nutrient-Packed: Each serving offers a generous boost of protein while remaining low in carbs, making it a healthy choice to fuel your day. Crowd-Pleasing: Whether for brunch with friends or a cozy breakfast at home, this dish always garners rave reviews and happy hearts. Ricotta and Thyme Baked Eggs Ingredients • Curiosity: Discover what makes this dish a breakfast favorite! For the Base Extra Virgin Olive Oil – Adds richness and flavor; can be substituted with melted butter for a different taste. Spinach – Provides nutrients and a burst of color; fresh spinach is preferable, but frozen should be well-drained. Ricotta Cheese – Creates a creamy base with a mild flavor; cottage cheese can be used for a low-fat alternative. Heavy Cream – Contributes to creaminess and richness; use half-and-half or whole milk for a lighter version. Fresh Thyme – Offers aromatic flavor; dried thyme works too, but remember to reduce the amount. For the Eggs Large Eggs – The main protein source and gives structure; no substitutes recommended for the best texture. Salt – Enhances all flavors; adjust based on dietary needs and personal preference. Note: Enjoy whipping up these Ricotta and Thyme Baked Eggs— a wholesome addition to your breakfast table! Step‑by‑Step Instructions for Ricotta and Thyme Baked Eggs Step 1: Preheat the Oven Begin by preheating your oven to 375°F (190°C). While the oven warms up, grab four small ramekins and grease them generously with butter or olive oil. This ensures that your Ricotta and Thyme Baked Eggs will slide out easily once they’re cooked. Step 2: Sauté the Spinach In a skillet over medium heat, add 1 tablespoon of extra virgin olive oil. Once the oil shimmers, toss in a generous handful of fresh spinach. Sauté for about 1 minute or until the spinach wilts down significantly, turning a vibrant green. Divide the warm spinach evenly among the prepared ramekins, creating a flavorful base for your eggs. Step 3: Prepare the Ricotta Mixture In a mixing bowl, whisk together the creamy ricotta cheese, the remaining olive oil, and a sprinkle of fresh thyme. Continue whisking until the mixture is smooth and velvety. Spoon this luscious ricotta blend into the center of each ramekin, on top of the spinach, ensuring it forms a cozy nest for your eggs. Step 4: Add Cream and Eggs Now it’s time to make your dish extra decadent. Pour 2 tablespoons of heavy cream over the ricotta mixture in each ramekin. Gently crack an egg on top of each portion, allowing the yolk to rest on the creamy base. Season with a pinch of salt, enhancing the flavors of your Ricotta and Thyme Baked Eggs. Step 5: Bake to Perfection Place the ramekins in the preheated oven and bake for about 25 minutes. Keep an eye on them; the eggs should be slightly set but still creamy in the center. This allows for that delightful texture contrast as you dig in. When done, you’ll see the edges puffing up just a bit, ready to delight. Step 6: Rest Before Serving Once you remove the ramekins from the oven, let them cool for roughly 5 minutes. This brief resting period lets the ricotta and thyme flavors meld beautifully. Your Ricotta and Thyme Baked Eggs are now ready to serve, providing a warm and inviting breakfast treat that’s sure to impress. What to Serve with Ricotta and Thyme Baked Eggs Creating the perfect breakfast spread can turn an ordinary morning into a delightful experience filled with warmth and joy. Crusty Whole Wheat Bread: Toasted slices provide a satisfying crunch, ideal for scooping up the creamy baked eggs. Fresh Mixed Greens Salad: A light salad drizzled with lemon vinaigrette adds a refreshing contrast to the richness of the dish, brightening every bite. Savory Sautéed Mushrooms: Earthy mushrooms sautéed in garlic and olive oil enhance the dish’s umami profile, making it a hearty accompaniment. Roasted Cherry Tomatoes: Their natural sweetness and vibrant acidity elevate your breakfast, creating a perfect balance alongside the baked eggs. Zesty Avocado Toast: Creamy avocado spread on hearty bread introduces a silky texture with a nutty flavor that complements the eggs beautifully. Herbal Tea or Freshly Squeezed Juice: A warm cup of herbal tea or a glass of bright, tangy juice refreshes the palate, rounding out your cozy morning meal. Indulging in these delightful pairings transforms your Ricotta and Thyme Baked Eggs into a full-fledged breakfast celebration! Expert Tips for Ricotta and Thyme Baked Eggs Check Doneness: Ensure eggs do not overcook by checking them after 20 minutes; they should be slightly set but still creamy. Right Ramekins: Using 8-ounce ramekins allows for even cooking and optimal texture in your Ricotta and Thyme Baked Eggs. Avoid Waterlogged Spinach: If using frozen spinach, be sure to drain it thoroughly to avoid excess moisture in your dish. Customize Flavors: Don’t hesitate to add other herbs like basil or parsley for personal flair, or even some sizzling bacon for extra indulgence! Meal Prep Friendly: You can assemble the dish in advance and bake it just before serving, making your mornings stress-free and enjoyable. Ricotta and Thyme Baked Eggs Variations Feel free to get creative and make this dish your own with these delightful twists! Protein Boost: Add crispy cooked bacon or sausage crumbles for a hearty, high-protein breakfast. Herb Infusion: Swap fresh thyme for other herbs like chives or dill to add a unique flavor profile that surprises the palate. Veggie Upgrade: Change up the spinach with kale or Swiss chard for a different texture and nutrient boost. Cheese Alternatives: Try using feta or goat cheese instead of ricotta for a tangy, bold flavor experience. Spice It Up: Add red pepper flakes or a dash of hot sauce for a spicy kick that livens up your morning routine. Savory Sauté: Mix in sautéed mushrooms or sun-dried tomatoes for an umami explosion that brings depth to your baked eggs. Casserole Style: Turn this dish into a breakfast casserole by layering the ingredients in a larger baking dish and adjusting the cooking time. Sweet Twist: For a surprising dessert angle, sprinkle some cinnamon and nutmeg on the ricotta, and serve with a drizzle of honey. Each of these variations allows you to craft a personal touch to your Ricotta and Thyme Baked Eggs. Whether you prefer the richness of Slow Cooker Beef or the zest of Caribbean Chicken Rice, the possibilities are endless! How to Store and Freeze Ricotta and Thyme Baked Eggs Fridge: Store any leftover Ricotta and Thyme Baked Eggs in an airtight container for up to 3 days. Reheat gently in the oven or microwave until warmed through. Freezer: You can freeze the baked eggs by placing them in a freezer-safe container. They will be best enjoyed within 2 months for optimal flavor and texture. Reheating: When ready to eat, thaw in the fridge overnight, then reheat in a 350°F (175°C) oven for about 15-20 minutes until hot. Make-Ahead Tip: Assemble the dish in advance and store it in the fridge until you’re ready to bake, making mornings smoother and stress-free! Make Ahead Options These Ricotta and Thyme Baked Eggs are ideal for meal prep enthusiasts! You can prepare the ramekins up to 24 hours in advance, allowing you to sauté the spinach and layer the ricotta mixture ahead of time. Simply cover the assembled ramekins with plastic wrap and refrigerate until you’re ready to bake. This not only saves time but also allows the flavors to mingle beautifully! When you’re ready to serve, preheat your oven to 375°F (190°C), then crack the eggs on top of the ricotta mixture and pour in the cream. Bake as per the original instructions, and enjoy your delightful, homemade breakfast that tastes just as fresh as if you had made it on the spot! Ricotta and Thyme Baked Eggs Recipe FAQs How do I select the best spinach for this recipe? Absolutely! Fresh spinach is always the best choice for a vibrant flavor and color. Look for leaves that are bright green, crisp, and without any dark spots. If you choose frozen spinach, ensure it is thoroughly drained to prevent excess moisture, which could affect the texture of your Ricotta and Thyme Baked Eggs. How should I store leftover baked eggs? Very simply! Store any leftover Ricotta and Thyme Baked Eggs in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently in either the oven or microwave until they are warmed through. This will help maintain their creamy texture and delicious flavors. Can I freeze Ricotta and Thyme Baked Eggs? Yes, you can! To freeze, transfer the baked eggs into a freezer-safe container or wrap them tightly in plastic wrap. For best quality, try to enjoy them within 2 months. When you’re ready to eat, thaw them in the refrigerator overnight and reheat in a 350°F (175°C) oven for about 15-20 minutes until hot and bubbly. What should I do if my eggs overcook? If you find your eggs overcooked, don’t worry, it happens to the best of us! To avoid this in the future, start checking them around the 20-minute mark for doneness. You want them to be slightly set but still creamy in the center. Remember, they continue cooking a little after being removed from the oven, so a little caution goes a long way! Can I personalize this recipe for dietary restrictions? Absolutely! The Ricotta and Thyme Baked Eggs are quite versatile. For a lower-fat option, substitute ricotta with cottage cheese. If you have dairy allergies, try using a non-dairy cream or milk alternative. Always feel free to swap in your favorite vegetables or different herbs to cater to your taste or any dietary needs! Delicious Ricotta and Thyme Baked Eggs for a Cozy Breakfast Ricotta and Thyme Baked Eggs are a wholesome and indulgent breakfast option that combines creamy ricotta with vibrant sautéed spinach. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 25 minutes minsResting Time 5 minutes minsTotal Time 45 minutes mins Servings: 4 ramekinsCourse: BreakfastCuisine: ItalianCalories: 300 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Base1 tablespoon Extra Virgin Olive Oil Can be substituted with melted butter.2 cups Fresh Spinach Frozen should be well-drained.1 cup Ricotta Cheese Cottage cheese can be used for a low-fat alternative.2 tablespoons Heavy Cream Use half-and-half or whole milk for a lighter version.1 tablespoon Fresh Thyme Dried thyme works too, but reduce the amount.For the Eggs4 large Large Eggs No substitutes recommended.1 teaspoon Salt Adjust based on dietary needs. Equipment SkilletMixing bowlRamekinsOven Method Step-by-Step InstructionsPreheat your oven to 375°F (190°C) and grease four small ramekins with butter or olive oil.In a skillet over medium heat, add 1 tablespoon of olive oil and sauté a generous handful of fresh spinach for about 1 minute.In a mixing bowl, whisk together ricotta cheese, remaining olive oil, and fresh thyme until smooth. Spoon into greased ramekins over the spinach.Pour 2 tablespoons of heavy cream over the ricotta mixture in each ramekin and gently crack an egg on top.Bake in the preheated oven for about 25 minutes or until the eggs are slightly set but still creamy.Allow to cool for roughly 5 minutes before serving. Nutrition Serving: 1ramekinCalories: 300kcalCarbohydrates: 12gProtein: 18gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 300mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 1500IUVitamin C: 15mgCalcium: 300mgIron: 2mg NotesEnjoy whipping up these Ricotta and Thyme Baked Eggs—a wholesome addition to your breakfast table! Customize with your favorite herbs or ingredients for an exciting twist. Tried this recipe?Let us know how it was!
