Baked Eggs with Kale & Ricotta


5 m


15 m

Ready In

20 m

  1. Preheat oven to 400F degrees. Toss kale with olive oil and divide evenly amongst four 8-oz. ramekins.
  2. Combine ricotta, sun-dried tomatoes, basil, salt and pepper; Spoon mixture evenly over kale. Crack an egg into each ramekin.
  3. Bake for 12-15 minutes or until white are set and yolks are cooked to desired doneness.


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  • 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