Eggs with Ricotta and Fresh Basil Recipe

Ingredients

1 cup tomato sauce
3/4 cup skim ricotta cheese
1/3 cup chopped packed fresh basil leaves
2 tablespoons grated Parmesan cheese
1/4 teaspoon ground black pepper
6 large eggs

Preparation

Step 1

Set rack on lowest position and preheat oven to 350°F. Coat six 6-ounce ramekins with cooking spray and place on a small baking sheet. Spoon 1 ½ tablespoons tomato sauce into each ramekin. Bake 10 minutes or until sauce is hot.

Combine ricotta, basil, Parmesan and pepper in colander to drain excess liquid. Divide cheese mixture into six 2-inch round disks.

Remove ramekins from oven and place one ricotta disk in each. Pour one egg into each ramekin and bake 15 to 18 minutes.

Heat remaining tomato sauce in microwave. Spoon 1 tablespoon over each egg. Season with salt and pepper and garnish with basil sprigs.