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Shirred Eggs with Ricotta and Fresh Basil

If you can't find fresh basil for this recipe, substitute 3/4 cup prepared pesto.

Ingredients: 

Ingredients: 

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1 cup tomato sauce
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¾ cup part-skim ricotta cheese
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⅓ cup packed fresh basil leaves, chopped, plus sprigs for garnish
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2 Tbs. grated Parmesan cheese
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¼ tsp. ground black pepper
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6 large eggs

Instructions: 

1. Set oven rack in lowest position, and preheat oven to 350F. Coat 6 6-oz. ramekins with cooking spray, and place on small baking sheet. Spoon 1 1/2 Tbs. tomato sauce into each ramekin. Bake 10 minutes, or until sauce is hot.

2. Combine ricotta, basil, Parmesan and pepper in colander to drain excess liquid. Divide cheese mixture into 6 2-inch round disks.

3. Remove ramekins from oven, and place one ricotta disk in each. Crack 1 egg into each ramekin. Bake 15 to 18 minutes, or until whites are just set and yolks thicken but are still creamy.

4. Heat remaining tomato sauce in microwave. Spoon 1 Tbs. over each egg. Season with pepper, and garnish with basil sprigs.

Nutrition Information: 

Calories: 
137
Protein: 
11 g
Total Fat: 
8 g
Saturated Fat: 
3 g
Carbohydrates: 
5 g
Cholesterol: 
223 mg
Sodium: 
348 mg
Fiber: 
1 g
Sugar: 
2 g
Yield: 
Serves 6

Comments on this Recipe

Delicious, thank you for the recipe! I cooked at 375 for a few minutes slinger, since I don't like my eggs runny.