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Fluffy ricotta and olive-baked eggs

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

2 shallots, finely chopped
2 garlic cloves, crushed
2 T olive oil
40 g flour
2 T Parmesan
200 g ricotta, crumbled
16 olives, halved
4 free-range eggs, separated
sea salt and freshly ground black pepper

Method

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.