Jay Guerrero'S Baked Eggs With Ricotta And Onions

1. 1

   Take a 9x13 pan or casserole dish and oil the inside with a little olive oil. Set aside and preheat your oven to 450u00b0 F.

2. 2

   In a big saute pan, heat some olive oil until shimmering, and add the onions and thyme. Toss around a little bit until the onions are coated and turning translucent, about 2 minutes. Add the breadcrumbs and toast them with the onions for a few more minutes, until they start to turn golden. Season with salt and pepper. Remove from heat and let cool as you prep the next step.

3. 3

   In a medium bowl, blend the ricotta with the milk/cream to loosen it up. Add the breadcrumb/onion mixture. Put half this mixture in the bottom of the pan. Put the ham down in a single layer over the breadcrumb/cheese mixture, and then top the layer of ham with the rest of the breadcrumb/cheese mixture. Make six indents on top of the bed of ricotta, big enough that the yolks can settle into them comfortably.

4. 4

   Crack your eggs into the indents and bake until the whites are done and the yolks are set to your likeness. If using a metal sheet pan, start checking at 10 minutes, gently nudging the yolks and whites to see if they're the consistency you like. This can be anywhere from 10-30 minutes, so be vigilant and keep checking, but it'll likely be done before 20 minutes. For a ceramic casserole dish, do the same, but know that it might take 30 minutes in this case (still, keep checking). When you feel it's ready, serve!

* Per serving · 4 servings · Values may vary.

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