Baked Egg with Ricotta, Thyme & Chervil

By Julia Gartland
Baked Egg with Ricotta, Thyme & Chervil | Photography by Julia Gartland for Camille Styles

Baked Egg with Ricotta, Thyme & ChervilI 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.

Baked Egg with Ricotta, Thyme & ChervilServe 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).

Baked Egg with Ricotta, Thyme & Chervil

Baked Egg with Ricotta, Thyme & Chervil

Serves 2

Baked Egg with Ricotta, Thyme & Chervil

By Camille Styles


  • 2 tablespoons olive oil (+ more for greasing, drizzling)
  • 1/2 cup ricotta
  • 2 garlic cloves, sliced
  • 1-2 tablespoons thyme leaves
  • 1 teaspoon lemon zest
  • 1/2 cup chopped raw kale
  • 1 teaspoon chervil
  • 4 eggs
  • 2 tablespoons olive oil (+ more for greasing, drizzling)
  • Sea salt to taste
  • freshly ground pepper to taste
  • 2 pieces of toast, sliced or crusty bread, for serving


  1. Preheat oven to 350 degrees.  Mix first seven ingredients in a small mixing bowl.  Divide evenly among two (greased) small baking dishes or ramekins.
  2. Carefully, crack in two eggs to each dish, pushing aside ingredients to make room. Then drizzle with olive oil, and season with sea salt and freshly ground pepper.
  3. Bake for 12-15 minutes or until whites have set, but yokes are still soft.  Serve immediately with toast soldiers or torn, crusty bread.

Comments (11)

  1. arielle says:

    this looks like such a filling and hearty breakfast for fall. not to mention healthier than the baked good that normally adorn my dining room table. repinning now…

    love, arielle
    a simple elegance

  2. Molly {Dreams in HD} says:

    these look fantastic! i eat eggs almost every morning for breakfast so i’ll definitely be trying these one weekend 🙂

  3. Warm Vanilla Sugar says:

    This looks so flipping yummy!! Such a great way to start the day!

  4. Vanessa @ Living in Steil says:

    Love this! I will definitely be printing this recipe. I enjoy eggs for breakfast, but frequently get bored by the usual scrambled egg. This looks delicious and satisfying.

  5. Sayeh, The Office Stylist says:

    Wow this looks delicious! Thanks for sharing the recipe!

  6. Katie (The Muffin Myth) says:

    This looks like such a beautiful brunch! So many baked eggs recipes use cream, so I love that this version uses ricotta for a lighter and more nutritious breakfast. Thanks for the recipe, will definitely be making these soon!

  7. Lisa says:

    Made this yummy breakfast this morning……SO GOOD and beautiful! We will make this often! Great combinations of goodness! Thanks!

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