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Baked Egg with Herbed Ricotta

Baked Egg with Herbed RicottaCaputo Brothers Creamery makes the best ricotta.  Mix in some fresh herbs and top it with an egg and you’ve got a savory breakfast.  This baked egg with herbed ricotta does take some time to bake, but it’s definitely worth it.  

The ricotta from Caputo Brothers Creamery is fresh and whey-based.  I’ve mentioned it before, but it’s nothing like the ricotta you buy at the store.  It’s soft and creamy and perfect for everything sweet or savory.Baked Egg with Herbed RicottaI know I had a set of ramekins and I had been wanting to make this recipe for sometime.  I just couldn’t figure out where my ramekins had gotten to.  A lot of my pots and pans and other kitchen supplies are wrapped in newspaper and sitting in boxes in my basement since we have a ton of pots and pans and other kitchen supplies already in the kitchen.  We just didn’t have a ramekin.  I searched through my boxes and couldn’t find it.  

My ricotta wasn’t getting any fresher, so I took to the basement once more and was able to locate a single ramekin!  That’s all you need for this recipe, unless of course you want to serve more than one person.  In which case, I do not recommend misplacing your bakeware.

Baked Egg with Herbed Ricotta

Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 serving
Author Mikaela

Ingredients

  • 1 egg
  • 1/2 cup ricotta
  • 1/2 tsp parsley chopped
  • 1/4 tsp rosemary chopped

Instructions

  1. Preheat oven to 350.
  2. In a small bowl, mix ricotta, parsley, and rosemary.
  3. Spoon the ricotta into a ramekin.
  4. Top with an egg.
  5. Bake 20-25 minutes.

I used a small ramekin that fit this recipe perfectly, but if you’ve got a bigger one, feel free to add a second egg or maybe even a little basil, mozzarella and fresh tomato sauce.