Baked Eggs with Kale & Ricotta
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Baked Eggs with Kale & Ricotta
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Prep
5 m
Cook
15 m
Ready In
20 m
- Preheat oven to 400F degrees. Toss kale with olive oil and divide evenly amongst four 8-oz. ramekins.
- Combine ricotta, sun-dried tomatoes, basil, salt and pepper; Spoon mixture evenly over kale. Crack an egg into each ramekin.
- Bake for 12-15 minutes or until white are set and yolks are cooked to desired doneness.
For more delicious recipes, check out The Incredible Egg’s website.
Ingredients
- 1 cup finely shredded kale (stems removed)
- 1 tbsp olive oil
- 1 cup ricotta cheese
- 1/4 cup finely chopped sun-dried tomatoes
- 2 tbsp finely chopped fresh basil
- 1/4 tsp each salt & pepper
- 4 Hickmans Large Eggs