Shirred Eggs with Ricotta and Fresh Basil


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

  • 6Servings


  • 1 cup tomato sauce
  • 3/4 cup part-skim ricotta cheese
  • 1/3 cup packed fresh basil leaves, chopped, plus sprigs for garnish
  • 2 Tbs. grated Parmesan cheese
  • 1/4 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.

Nutrition Information

  • Calories: 137
  • Carbohydrate Content: 5 g
  • Cholesterol Content: 223 mg
  • Fat Content: 8 g
  • Fiber Content: 1 g
  • Protein Content: 11 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 348 mg
  • Sugar Content: 2 g