Ricotta Baked Eggs are perfect for breakfast or even a quick snack! We combined Italian cheeses, fresh herbs and some lemon zest and cracked an egg on it and made this savory dish that you are going to want to try! Think: Breakfast Dip.
We toasted some ciabatta and cut into slices and used them for dipping. The creamy egg yolk melds into the melty cheeses...SO good. Serve these at your next brunch and they will be a hit!
- 1 cup ricotta
- 1 Tbsp mozzarella
- 1 Tbsp parmesan
- 1 tsp fresh rosemary
- 1 tsp fresh thyme
- Pinch red pepper flakes
- Pinch salt
- Pinch pepper
- 1 Tbsp lemon zest
- 2 eggs
- 2 ciabatta rolls
- Butter, softened
In a large bowl, mix together the ricotta, mozzarella, parmesan, rosemary, thyme, salt, pepper, lemon zest and red pepper flakes.
Dive the mixture between 2 ramekins and flatten out the top.
Crack an egg on top of each and add a pinch of salt and pepper.
Bake at 370F for 10-12 minutes, or until the eggs are fully cooked.
While those are cooking, slice the ciabatta rolls in half and butter them. Place them into the air fryer and toast. Then cut into thin slices.
Once the baked eggs are done, remove from the oven and use the ciabatta slices for dipping. Enjoy!
Looking for more air fryer oven recipes? Check out these Pizza Roses
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