Baked eggs with ricotta and spinach

Baked eggs with ricotta and spinach


  • 2

    Number of People

  • Cheap


  • Very easy


  • Prep time

  • Cook time


  • 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


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.

Products for this recipe