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This baked eggs dish has become my weekend ritual, transforming ordinary mornings into something special without requiring hours in the kitchen. The combination of creamy ricotta, wilted spinach, and perfectly runny egg yolks creates a restaurant-worthy breakfast right at home, all in one dish.
I first made this dish when hosting an impromptu brunch for friends who stayed overnight. With little time to prepare, I threw together what I had in my refrigerator and everyone raved about it. Now it's requested every time those friends visit.
Ingredients
- Olive oil adds a touch of richness and prevents sticking
- Fresh spinach wilts down beautifully and adds vibrant color and nutrients
- Cherry tomatoes burst with sweetness when baked look for ones that are bright and plump
- Large eggs form the protein-rich centerpiece choose the freshest eggs possible
- Ricotta cheese creates creamy pockets throughout the dish full-fat works best for flavor
- Fresh basil brings an aromatic quality that dried simply cannot match
- Salt and black pepper to enhance all the flavors
- Optional red pepper flakes for those who enjoy a gentle heat
Step-by-Step Instructions
- Preheat the Oven
- Turn your oven to 375°F and give it time to fully heat up. Meanwhile, prepare your baking dishes by lightly greasing them with olive oil or butter. This step prevents sticking and makes cleanup easier.
- Prepare the Vegetable Base
- Heat olive oil in a skillet until it shimmers but doesn't smoke. Add your spinach and watch it transform from a mountain to a small pile as it wilts. This takes just 2 to 3 minutes. Then add the halved cherry tomatoes and cook briefly until they just begin to soften but still maintain their shape. This creates a flavorful bed for your eggs.
- Assemble the Dish
- Divide your vegetable mixture among your ramekins, creating little nests. Drop spoonfuls of ricotta throughout, allowing some to sink slightly into the vegetables. The ricotta will become creamy pockets of goodness when baked. Sprinkle the chopped basil evenly over the surface.
- Add the Eggs
- This is the crucial moment. Crack each egg carefully over the vegetable mixture, keeping the yolks intact. Work slowly and deliberately. If a bit of shell falls in, use a larger piece of shell to scoop it out.
- Bake to Perfection
- Place your ramekins on a baking sheet and slide them into the middle rack of your oven. Bake for 12 to 15 minutes, watching closely after the 10-minute mark. For runny yolks, remove when the whites are just set but the yolks still jiggle slightly when you gently shake the dish.
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Ricotta is truly the secret weapon in this recipe. I discovered its magic when I was out of cream one morning and substituted ricotta on a whim. The way it creates little pockets of creaminess that blend with the egg yolk when broken into is something I look forward to every time I make this dish.
Make-Ahead Options
The vegetable base can be prepared up to two days in advance and stored in the refrigerator. This makes morning assembly incredibly quick just bring the mixture to room temperature, add the ricotta and eggs, and bake. This has saved me countless times when hosting morning gatherings, allowing me to enjoy coffee with guests instead of being stuck in the kitchen.
Variations to Try
This recipe welcomes creativity. Try adding caramelized onions for sweetness, sautéed mushrooms for earthiness, or crumbled feta instead of ricotta for a tangier profile. For meat lovers, incorporating crispy pancetta or bacon bits before adding the eggs creates a wonderful savory element. My spring variation includes asparagus tips and fresh peas for a celebration of seasonal produce.
Serving Suggestions
While delicious on its own, this dish shines when served with crusty sourdough bread for dipping into those luscious yolks. For a complete brunch spread, pair with a simple green salad dressed with lemon vinaigrette to cut through the richness. A mimosa or Bloody Mary alongside completes the experience if you're feeling festive.
The Perfect Egg
The secret to this dish lies in achieving the perfect egg doneness. For runny yolks, watch carefully during the final minutes of baking. The whites should be completely set but the yolks should still have some jiggle when you gently shake the dish. If you prefer firmer yolks, add 2 to 3 minutes to the baking time, but be careful not to overcook as eggs can quickly become rubbery.
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Commonly Asked Questions
- → Can I make this dish ahead of time?
You can prep the spinach and tomato mixture ahead of time and refrigerate it. When ready to serve, bring the mixture to room temperature, add the ricotta and eggs, then bake fresh. The eggs are best when freshly baked rather than reheated.
- → What can I substitute for ricotta cheese?
If you don't have ricotta, you can substitute with cottage cheese, goat cheese, or a dairy-free alternative if needed. Each will provide a different flavor profile but work well with the eggs and vegetables.
- → How do I know when the eggs are perfectly cooked?
For eggs with set whites and slightly runny yolks, bake for 12-15 minutes at 375°F. The whites should be completely opaque and set, while the yolks should still have some jiggle when the dish is gently shaken. For firmer yolks, add 2-3 minutes to the cooking time.
- → What's the best way to serve this dish?
Serve warm directly from the ramekins with crusty bread or toast on the side. The bread is perfect for scooping up the creamy eggs and vegetables. A light green salad makes an excellent accompaniment for a complete meal.
- → Can I add meat to this vegetarian dish?
Absolutely! Crispy bacon bits or prosciutto make excellent additions. Simply cook the meat separately and add it to the spinach mixture before adding the eggs, or sprinkle on top before serving for added texture and flavor.
- → What herbs can I use instead of basil?
Fresh herbs like thyme, chives, parsley, or dill work wonderfully in this dish. You can also use a combination of herbs based on what's available or your preference. Dried herbs can be substituted at a ratio of 1 teaspoon dried for 1 tablespoon fresh.