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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.

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

Servings
6

Ingredients

  • 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

Preparation

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