Baked Egg with Ricotta, Thyme & Chervil

I absolutely love eggs for breakfast, if it isn’t already apparent. I can go for a homemade fritatta or eggs on toast any day of the week. Another favorite, baked eggs, is one I don’t eat often enough. Besides being delicious, it’s the perfect no-stress breakfast dish for a homemade brunch.

Serve them in your favorite ramekins, small baking dishes or even in a cast-iron (although for entertaining, the individual servings is key). For this one, I added some fresh herbs, ricotta and lemon zest for a simple, but satisfying meal. It’s best served with torn crusty bread or toast (and don’t forget the company).