Ricotta and Thyme Baked Eggs

Ricotta and Thyme Baked Eggs are gently poached eggs nestled inside creamy, fluffy ricotta cheese and sauteed spinach. Seasoned with salt, thyme, and freshly cracked pepper.

baked eggs with ricotta and thyme in white ramekin next to napkin

Ricotta and Thyme Baked Eggs

Baked eggs, known as oueffs in cocotte, are a traditional French breakfast, often made with half-and-half or heavy cream, cracked egg, and simple seasoning topped with shredded cheese. This version, made with ricotta cheese, makes for a fluffy and densely delicious breakfast.

Serving a healthy and decadent breakfast is something I enjoy when entertaining guests. Even preparing this recipe on a lazy Saturday morning brings joy to my family.

This breakfast, made with fluffy ricotta cheese and sauteed spinach is full of flavor and one everyone will enjoy.

These baked eggs can be prepared casserole-style or in single-serve ramekin dishes, which makes them ideal for any amount of guests.

How to Make Ricotta and Thyme Baked Eggs

  • Prepare your ramekins by greasing them with oil or butter and then preheat the oven to 375℉.
  • Spread the spinach leaves on the bottom of the prepared baking dish.
  • Whisk the ricotta, 1 tablespoon of olive oil, and dried thyme together and divide between the baking dishes or an 8×8 baking dish.
  • Gently crack the eggs into each prepared dish and season with salt and pepper.
  • Bake for 25 minutes, or until the yokes begin so slightly firm.
baked eggs in ramekin with linen on wooden table

How to Make this Recipe a Casserole

When preparing this baked egg dish you have the option of serving it in single-serve ramekin dishes or as a casserole. To prepare this recipe casserole-style grease an 8×8 baking dish with oil or butter.

Place the entire ricotta mixture into the prepared dish and make small dips to crack the eggs. Crack and pour the eggs into the dips and season accordingly.

baked eggs in ramekin with coffee and linen on wooden table
baked eggs in white ramekin

Ricotta and Thyme Baked Eggs

Gently poached eggs nestled inside creamy, fluffy ricotta cheese over sauteed spinach. Seasoned with salt and fresh thyme.
4.86 from 21 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Resting Time: 5 minutes
Total Time: 35 minutes
Servings: 4 Servings
Calories: 464.08kcal
Author: Aimee Mars


  • 2 tablespoons Extra Virgin Olive Oil divided
  • 2 cups Spinach
  • 2 cup Ricotta Cheese
  • 1/2 cup Heavy Cream
  • 2 teaspoons Fresh Thyme
  • 4 large Eggs
  • 1/2 teaspoon Salt


  • Preheat the oven to 375 degrees and grease 4 small ramekin dishes with butter or oil.
  • Place 1 tablespoon of the olive oil a skillet and saute the spinach until the leaves are wilted about 1 minute. Divide between the ramekin dishes.
  • In a medium-sized bowl whisk the ricotta cheese, remaining olive oil, and fresh thyme together. Place the mixture in each of the ramekin dishes placing it in the center and dividing the dish in half.
  • Pour 2 tablespoons of the heavy cream into each dish. Carefully crack an egg over the ricotta cheese. Season with salt.
  • Bake in the oven for 25 minutes or until the eggs harden slightly and are no longer runny. Let cool for 5 minutes before serving.


If you’re making this dish using ramekins I suggest using an 8 ounce dish and here’s a link to some good ones.


Serving: 1serving | Calories: 464.08kcal | Carbohydrates: 5.77g | Protein: 22.07g | Fat: 39.44g | Saturated Fat: 19.81g | Cholesterol: 314.41mg | Sodium: 207.22mg | Potassium: 313.41mg | Fiber: 0.47g | Sugar: 0.64g | Vitamin A: 2744.91IU | Vitamin C: 5.81mg | Calcium: 324.6mg | Iron: 2.04mg
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Try Some of These Egg Dishes if You’re Looking to Change Breakfast Up

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About The Author


I’m thrilled you’ve stopped by my space here and love to connect with new friends through food. I’ve always felt sharing meals brings people together, which is one of the many reasons I began this site.


22 thoughts on “Ricotta and Thyme Baked Eggs

  1. I’m a little confused. The recipe description speaks of “salted thyme”, but I don’t see salt anywhere? The picture shows fresh thyme, but I’m not sure if the amount listed for thyme in the ingredients is fresh or dry. Also directions say to put the ricotta in the centre of the ramekin and egg on each side — but isn’t it 1 egg/ramekin?

    Thanks for your help!

    1. Hey Lea, I apologize for the confusion. I’ve fixed the recipe. It should have read “seasoned with salt and thyme.” You are correct it is only one egg, but if you wanted to add 2 you could (if your ramekin was big enough). The thyme I used is fresh, but you could also use dried thyme as well. I hope this clears everything up! Let me know if you have any other questions.

  2. 5 stars
    I’ve never made baked eggs with ricotta, but I do love both baked eggs and ricotta so sure I’d love this as well. Looks comforting and tasty.

  3. 5 stars
    How delightful! I love simple breakfast recipes like this – especially any with a sunny egg in there. Never thought to use ricotta like this and loving the idea.

    1. Hey, Davina! I love your thinking. I always make these the night before and then I heat them in the microwave the next morning for about 45 seconds to 1 minute. If you’re using an oven I’d set it to 325 and heat it for about 10 to 15 minutes, but check it to be sure since ovens can vary.

  4. This is such a lovely idea! Sometimes you wonder what else can i do with eggs for breakfast. So simple and I’m sure delicious! Trying this recipe next weekend for sure!

    1. Why thank you! We’re quite the eggy family over here so I’m always trying to come up with new egg-type dishes as well as easy ones! Let me know how you like and send me some pics.

  5. These look lovely. I’m making them for Christmas brunch. Should I expect the yolks to harden as well, or will they stay runny?

    1. Hey Caitlin, I’m so glad to hear you’re making these for Christmas brunch! You have to send me pics. This will depend slightly on your oven, but if you cook the dishes for slightly under 25 minutes then the yolks will be runny, but if you leave them in for slightly longer (and I’m talking minutes here) then they’ll harden. It’s entirely up to you how you want the eggs to turn out. Good luck!

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