Recipes/Baked Eggs With Kale Ricotta

INGREDIENTS

1 cup 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 & pepper

4 Hickmans Large Eggs

Preheat the oven to 400F degrees. Toss kale with olive oil and divide evenly amongst four 8-oz. ramekins.

Combine ricotta, sun-dried tomatoes, basil, salt, and pepper; Spoon mixture evenly over kale. Crack an egg into each ramekin.

Bake for 12-15 minutes or until white is set and yolks are cooked to desired doneness.

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