Have a picture you'd like to add to your comment? Entertaining with Beth. It’s important to get the eggs incorporated. I omitted the chile since it would’ve been a turnoff for my kids. Jane, yes, I find this to be a big crowd-pleaser, too. Did not use jalapenos because of varying guest palates. Kindly let us know how it goes and, if you like, send photos! there was no crusting or deep browning as in your picture. Beat all the ingredients in a bowl with a fork or a standing mixer until well combined. I can’t wait to make this again! Stir in the spinach mixture. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Under the broiler, i did get browning, but just spots across. Baked, puffy, and golden, this ricotta dip is wonderful with pita chips or veggie crudités. Yep. Thanks, Chris. I mixed up a double batch. 9.8 g Frankly, I’d eat it as a light dinner with a spinach salad or as breakfast with a slice of buttered toast. So…when it comes to quadrupling it, my suggestion would be to make two double batches. If you’re a little less greedy than us, you can set it out as a light dinner or as an appetizer with wine and scoop it up with or slather it over crostini, dried fruits, blanched vegetables, anything, really. The pepper (I used a jalapeño) adds just the right oomph to the dip. I used a smaller, 2-inch deep baking dish but also used a buttered pie plate for another round – both were great but required monitoring while in the oven after about 15 minutes. For more about my story and how this site got started click here…, Copyright © 2020 Aimee Mars on the Seasoned Pro Theme. Breakfast tomorrow? Mix together the eggs and the ricotta cheese until combined. Pour 2 tablespoons of the heavy cream in each dish. 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. Spectacular, Maureen! Cool before serving with spoonfuls of Tomato Jam. So excited I came across this recipe. Many thanks. 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. As for serving, we serve it straight from the baking dish, sometimes simply set in the center of a platter surrounded by crackers and small clusters of red grapes. I wonder if there’s any oregano outside under the snow. I love ricotta and love that this is turned into a warm, savory treat. I’m making it this weekend, have some fresh rosemary and sage sitting around and wondered if it would complement the oregano…, BarbaraS, we haven’t tried that, although I think those flavors would work perfectly…, As a follow up, used fresh sage, rosemary and red pepper flakes in lieu of the jalapeño. I use this recipe often for a quick and easy appetizer that is always popular. The Best Ricotta Cheese Breakfast Casserole Recipes on Yummly | Triple Cheese Breakfast Casserole, Broccoli-cheese Breakfast Casserole, ... beaten egg, cheese, large eggs, green onions and 5 more. I also saw the comment about using a SHALLOW dish, to maximize the surface area. My main problem was it was very thick. Very pleased to hear you like it! This recipe reminds me what the TC designation is all about. A great dip when you want to show up to the party with something unexpected. Bake for 20 mins until set. Season with freshly cracked pepper. Besides the fact that this dish takes no time at all to put together — the end result is a beautiful “quiche-ie-souffle” kind of thing. It comes together very easily and bakes up into glorious, decadent, fluffy goodness that pairs very well with a baguette. Cook, stirring constantly, until the eggs are soft-set but still creamy, about 3 minutes. Notify me of follow-up comments by email. Add eggs and ricotta to a large bowl; whisk until blended. Or a nice tossed salad. Sometimes you wonder what else can i do with eggs for breakfast. We'd love to see your creations on Instagram, Facebook, and Twitter. unsalted butter, icing sugar, ricotta cheese, cinnamon powder and 9 more. Delightful notion–though as the cheesemonger manager in my grocery store, I usually suggest folks use a cheap Brie to bake, sometimes adding jam and toasted nuts to the top. Let us know what you think. It’s entirely up to you how you want the eggs to turn out. The result was outstanding, and I’ll definitely make this many more times. Originally published March 25, 2013.–Renee Schettler Rossi. 3 %, , cored and thinly sliced (optional, in season), Scrambled Eggs With Fines Herbes and Tomatoes, Scrambled Eggs With Tomato, Cheddar and Cilantro. It was perfect. I think I shall try it tonight as a test run for New Years Eve…. Thanks so much for letting us know, Heather! 8 %, Baked Ricotta With Lemon, Garlic, & Chives. And thank you so much for taking the time to share your version so that us and others can try it…. Can’t wait! Any tips for say quadrupling the recipe? However, when it cooled, I gave it a 10! I was a little too light with the salt and will add more next time. Wonderful, Trish! So on New Year’s Day, I dumped it into a mixing bowl, added some cream and more chopped chile because I wanted a bit more bite to it. What a pleasant surprise!! I love your spirit of experimentation and am so, so happy everyone loved this as much as we do! (Especially MA) So, as one Baystate transplant in NYC to another, we’re even p’titer! Actually, although we, too, love the crisp surface, we suggest a 2-cup baking dish that’s deeper rather than shallow so that the mixture doesn’t dry out. Our products are of the highest-quality and designed specifically for those who have undergone bariatric surgery. I found the best way to serve it was just like spoonbread—scoop it out with a serving spoon onto plates. Add eggs and ricotta to a large bowl; whisk until blended. Your email address will not be published. Hey Brooke! Thanks so much for taking the time to drop us a comment! Mix until combined. Do you have an even thermometer that you can check the temperature? One 15 ounce container part skim milk ricotta (do not use fat free, which has gum starch thickeners), 1 teaspoon chopped fresh herbs - thyme, chives, flat parsley, Tomato Jam: grape tomatoes slow roasted with garlic, olive oil, crushed red pepper, salt and pepper, for one hour at 275 degrees until soft and jammy. Bake it in the oven @ 450 for about 20-25 minutes (best) or nuke it till hot and bubbly. I used a fancy, fresh, hand-dipped ricotta that was extraordinary! This dish looks delicious & there are many possibilities of seasonings that could be added. Preheat the oven to 375 degrees and grease 4 small ramekin dishes with butter or oil. So simple…..even I could try it, at least! Hate tons of emails? Preheat oven to 325 degrees and spray a small deep ceramic baking dish. I let mine go an extra 5 minutes in the oven, and in hindsight I’d let it go a little longer still. 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. Then enter your email address for our weekly newsletter. I made this with chili flakes instead of the pepper. Transfer the mixture to the baking dish and bake until golden and puffed, 25 to 30 minutes, give or take a little depending on how shallow or deep your baking dish. I make a wonderful version with finely chopped Sitka Rose or Fireweed Petals folded in and served for breakfast over a mixed fruit spiced compote, usually when I work on the fancy boats, but have made it out seining when I can get to shore for flower petals. Lovely to hear it. Delicious! I used 1 whole jalapeño and only a few oregano leaves as suggested. Looks comforting and tasty. Pour batter into 12 inch (30 cm) oven safe skillet that has been greased. I love simple breakfast recipes like this – especially any with a sunny egg in there. One other thing–if this serves four people…omg. One other thing I like about this recipe: it’s so fuss-free that if you’ve got some leftover ricotta—let’s say after a holiday lasagna feast—this is just the thing to do with it as it breathes new life into orphan ricotta containers. Sprinkle with Parmesan or cheddar cheese. Has anyone used other fresh herbs in this recipe? I’m always nervous when things scale up so much. Such a simple yet elegant dish for breakfast. To make recipes like this one, I have to make my own Ricotta. Then I used a hand mixer to blend it, scooped it into a smaller dish, and baked it again, really just long enough to warm it. That has me stumped, as anything will brown under a broiler. We saved a bit for Grandma for breakfast which she inhaled with the jelly. This worked perfectly. Melt butter in a large nonstick skillet over med-low heat. Serve it with Biscotti or amaretto cookies perhaps? We added oregano and chopped jalapenos served with a honey drizzle. Try to use a shallow baking dish to maximize the amount of cheese that browns since the puffy crust is the most alluring part of this dip.