nutritional information

Per SERVING:

  • 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

Shirred Eggs with Ricotta and Fresh Basil

Serves 6

If you can't find fresh basil for this recipe, substitute 3/4 cup prepared pesto.
  • 1 cup tomato sauce
  • ¾ cup part-skim ricotta cheese
  • ⅓ cup packed fresh basil leaves, chopped, plus sprigs for garnish
  • 2 Tbs. grated Parmesan cheese
  • ¼ tsp. ground black pepper
  • 6 large eggs

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.

January 2007

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comments

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

Timothy - 2011-06-24 14:05:28