Ricotta Cheese & Eggs For Breakfast

by Marjan

Ricotta cheese has become my new muse. Up until a couple of weeks ago, I exclusively used it for lasagna. Rich in calcium and phosphorus, combining this creamy cheese as a base to my morning breakfast eggs brings a smile to my face while keeping me satisfied and nourished for busy days on the run.

For one of my recent brunch gatherings at the ranch, I added plentiful spinach and sun-dried tomatoes from our organic garden and fresh eggs from our chickens. Quick and easy, my guests were mesmerized by the creaminess of ricotta cheese in combination with eggs; sun-dried tomatoes adds a delicious contrast, further enhancing each flavorful bite!
Fast, easy, and delicious! Why not make this creamy, cheesy, comforting egg recipe for breakfast this weekend?

Serves 4 (2 eggs per person)
1 cup ricotta cheese
3 teaspoons butter
1 cup fresh spinach; washed, rinsed and air dried
2 tablespoons sun-dried tomato; chopped
1/2 teaspoon dried thyme or 1 tablespoon fresh thyme
8 eggs
1/2 teaspoon sea salt and 1/4 teaspoon black pepper
oven proof skillet
Optional: chopped basil to garnish

Preheat oven to 375°F.
Over low heat, melt butter in skillet.
Roughly chop spinach and toss in with melted butter.
Mix ricotta cheese, sun-dried tomato, thyme, salt and pepper in a medium size bowl. Spoon ricotta mix evenly on top of spinach. Crack open eggs (making certain to not break yolk) on top of cheese; add a pinch of sea salt over eggs. Transfer skillet from stove top to oven for 20-25 minutes until eggs are no longer runny.
Remove and cool for a couple of minutes prior to serving. Top with chopped basil.

From our partner: LO+JUNE

From our partner: LO+JUNE
Artisanal French products in our Swiss fine food boutique