Fluffy ricotta and olive-baked eggs
| Recipe By: | Hannah Lewry |
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 2 shallot, finely chopped
- 5 garlic cloves, finely chopped
- 6 Tbsp olive oil, to drizzle
- 40g flour
- 40 g Parmesan, finely grated
- 2 x 200 g ricotta
- 200 g olives, pitted
- 4 free-range eggs, separated
- a pinch sea salt, plus extra to taste
- Black pepper, freshly ground
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 200°C.
- In a small saucepan over a medium to low heat, gently fry the shallot and garlic in the olive oil for 5 minutes or until softened and fragrant.
- Stir in the flour, remove from the heat and add the parmesan, ricotta, olives and egg yolks.
- In another bowl, whisk the egg whites until stiff peaks form. Fold into the cheesy egg yolk mixture and season to taste.
- Divide the mixture between four small greased bowls and bake for 15 minutes, or until golden. Serve hot.
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