Caputo Brothers Creamery makes the best ricotta. Mix in some fresh herbs and top it with an egg and youve got a savory breakfast. This baked egg with herbed ricotta does take some time to bake, but its definitely worth it.
The ricotta from Caputo Brothers Creamery is fresh and whey-based. Ive mentioned it before, but its nothing like the ricotta you buy at the store. Its 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 couldnt 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 didnt have a ramekin. I searched through my boxes and couldnt find it.
My ricotta wasnt getting any fresher, so I took to the basement once more and was able to locate a single ramekin! Thats 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
Ingredients
- 1 egg
- 1/2 cup ricotta
- 1/2 tsp parsley chopped
- 1/4 tsp rosemary chopped
Instructions
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Preheat oven to 350.
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In a small bowl, mix ricotta, parsley, and rosemary.
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Spoon the ricotta into a ramekin.
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Top with an egg.
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Bake 20-25 minutes.
I used a small ramekin that fit this recipe perfectly, but if youve got a bigger one, feel free to add a second egg or maybe even a little basil, mozzarella and fresh tomato sauce.
