Caputo 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.I 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.
- 1 egg
- ½ cup ricotta
- ½ tsp parsley, chopped
- ¼ tsp rosemary, chopped
- Preheat oven to 350.
- In a small bowl, mix ricotta, parsley, and rosemary.
- Spoon the ricotta into a ramekin.
- Top with an egg.
- 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.