Baked eggs with ricotta and spinach

Baked eggs with ricotta and spinach

Starter

  • 2

    Number of People

  • Cheap

    Cost

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 1 shallot
  • 100 g ricotta
  • 90 g whipping cream
  • 0.5 orange zest
  • 200 g fresh spinach
  • 1 teaspoon of olive oil
  • 20 g lightly salted butter
  • 2 whole eggs
  • salt and pepper

Preparation

Preheat the oven to 180°C.

Finely chop the shallot and zest half an orange.

In a bowl, mix the ricotta with the cream. Add the chopped shallots, orange zest and season.

In a frying pan, heat the olive oil, then the butter. Add the spinach. Drop in the leaves. Season.

Divide the spinach between 2 mini casserole tins, add the cream.

Crack the eggs and place one egg in each casserole tin.

Put the lid on each casserole and bake for 10 minutes.

Serve hot.

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