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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.
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.
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.
Ricotta and Thyme Baked Eggs
Ingredients
- 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
Instructions
- 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.
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!
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.
These look delicious…
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.
Such a simple yet elegant dish for breakfast. Perfect for overnight guests!
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.
This was a great way to start my day! Enjoyed this delightful dish with my morning cup of coffee; perfect!
I think that sounds wonderful! Thanks for letting me know Sara.
Okay I never knew I needed Ricotta and Thyme Baked Eggs in my life , but after reading this I 100% do!!!
Ha, I’m quite a fan myself! Thanks, Chris.
Could this work in a casserole dish? I was thinking for a breakfast potluck.
Hey Brooke! Yes it absolutely would work in a casserole dish and in fact I’m getting ready to reshoot this recipe so it’s made that way. Instead of separating the ingredients then put them together.
Holy buckets—these are incredible! I’d write more, but I need to go make another batch.
I’m so glad to hear you like this recipe Katie!! Hope your next batch is as good as the first.
If I were to make this the night before. How long should I heat it up for the next morning?
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.
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!
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.
These look lovely. I’m making them for Christmas brunch. Should I expect the yolks to harden as well, or will they stay runny?
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!
So simple…..even I could try it, at least! Looks wonderful!
Thanks Michelle! Oh, please do try it, it really is easy ????