Spinach & Ricotta Baked Eggs

Ingredients · 2 servings

• 4Egg
• 100 gRicotta, drained if watery
• 100 gSpinach, washed
• 15 gParmesan, finely grated
• 10 gOlive oil
• 2 gSalt
• 1 gBlack pepper, freshly ground

Equipment

oven, stovetop, 20 cm ovenproof skillet, bowl, spoon, measuring spoons, kitchen towel, oven mitts

Instructions

1. 1
   Mise en place

   Gather measured ingredients, a 20 cm ovenproof skillet, bowl, spoon, measuring spoons, towel, and oven mitts before heating the oven. · 5 min

   What to look for: Ingredients are measured and tools are within reach.

2. 2
   Heat oven

   Heat the oven to 204°C / 400°F and place a rack in the center so the eggs bake gently and evenly. · 10 min

   What to look for: The oven is fully preheated.

3. 3
   Wilt spinach

   Warm olive oil in the skillet over medium heat, add spinach, salt, and black pepper, and cook until the leaves collapse and moisture steams off. · 4 min

   What to look for: Spinach is dark green, glossy, and reduced in volume.

4. 4
   Add ricotta

   Spread ricotta over the spinach in soft spoonfuls, then sprinkle parmesan across the surface to season the creamy base. · 2 min

   What to look for: Ricotta sits in creamy mounds with parmesan scattered on top.

5. 5
   Crack eggs

   Make 4 shallow wells in the ricotta mixture, crack in the eggs, and keep the yolks whole for soft baked centers. · 2 min

   What to look for: Each egg sits neatly in a shallow well.

6. 6
   Bake eggs

   Bake until whites are set and yolks still look glossy, about 10 to 12 minutes, watching closely in the final minutes. · 12 min

   When it is done: Egg whites are opaque and firm while yolks are softly set.

7. 7
   Serve warm

   Rest the skillet for 2 minutes, then serve the baked eggs warm with the creamy spinach and ricotta spooned beneath. · 2 min

   What to look for: The eggs have settled slightly and the ricotta looks creamy.