Baked Eggs with Kale & Ricotta

Baked Eggs with Kale & Ricotta


  1. PREHEAT oven to 400°F. TOSS kale with olive oil; DIVIDE evenly among four 8-oz. ramekins.

  2. COMBINE ricotta, sun-dried tomatoes, basil, salt and pepper; SPOON mixture evenly over kale. CRACK egg into each ramekin.

  3. BAKE for 12 to 15 minutes or until whites are set and yolks are cooked to desired doneness.


  • 4 large EGGS
  • 1 cup packed finely shredded kale (stems removed)
  • 1 Tbsp. olive oil
  • 1 cup ricotta cheese
  • 1/4 cup finely chopped sun-dried tomatoes
  • 2 Tbsp. finely chopped fresh basil
  • 1/4 tsp. each salt and pepper


Substitute your favorite greens for kale; try Swiss chard, collard greens or spinach.



This recipe is an excellent source of choline and protein and a good source of vitamin A.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.