J Guerrero's Baked Eggs with Ricotta and Onions

By lorik

Ingredients

• extra virgin olive oil
• 2 medium yellow onions, sliced thinly
• 1-2 sprigs fresh thyme
• 2 cups coarse breadcrumbs, big enough that they look like croutons
• 2 cups ricotta
• 1/2 - 1 cups whole milk or heavy cream
• 4-5 slices good quality ham
• 6 eggs
• kosher salt, freshly ground pepper

Details

Servings 6
Adapted from food52.com

Preparation

Step 1

Take a 9x13 pan and oil the inside with a little olive oil. Set aside and preheat your oven to 450.
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.
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. Crack your eggs over the top and bake until the whites are done and the yolks are set to your likeness, roughly 30 minutes.