baked ricotta herb eggs on parmesan sage biscuit

This decadent egg sandwich recipe features Parmesan sage biscuits and baked eggs - a satisfying combination on a cool weekend morning. The biscuits can be made a day ahead and re-toasted in the oven. The eggs can be baked quickly just before eating. We started growing fresh herbs on our roofdeck and so I have been using every meal as an excuse to feature multiple different ones in my cooking (you will see fresh sage and fresh parsley here). This recipe yields two egg sandwiches.

  • Eggs (4 whole)

  • Fresh ricotta cheese (1/4 cup)

  • Fresh garlic (1 teaspoon, minced)

  • Fresh parsley (2 teaspoons, finely chopped)

  • Sea salt (1/2 teaspoon)

  • Ground black pepper (1/4 teaspoon)

Parmesan sage biscuits (for 2 biscuits)

  • All-purpose flour (2 cups)

  • Baking powder (1 and 1/2 teaspoons)

  • Sea salt (1/2 teaspoon)

  • Ground black pepper (1/2 teaspoon)

  • Fresh sage (1 tablespoon, minced)

  • Parmesan cheese (1/3 cup, shredded)

  • Salted butter (6 tablespoons, very cold and cut into cubes)

  • Milk (1/2 cup)

  • Lemon juice (1 teaspoon)

  1. To make the biscuits, preheat the oven to 450 degrees.

  2. In a medium mixing bowl, whisk together the flour, baking powder, salt, pepper, minced sage, and shredded cheese.

  3. Using a pastry cutter or fork, cut the cold butter into the dry ingredients until the mixture resembles course meal. It is important the butter is very cold.

  4. Using a wooden spatula, incorporate the milk and lemon juice slowly, until the dough is shaggy and just pulls together. It should not be overly wet.

  5. Turn the dough out onto a floured cutting board or large piece of parchment paper. Knead the dough a few times and then form into a rectangular shape. You can fold the dough onto itself several times to develop the layers.

  6. Using a square biscuit cutter or a knife, cut two large biscuits and place on a parchment-lined baking sheet.

  7. Bake biscuits for 12 to 15 minutes, or until tall, flaky, and golden brown. Remove from the oven and set aside.

  8. To prepare the eggs, heat the oven to 350 degrees.

  9. Spray two small ceramic ramekins with non-stick spray. 

  10. Whisk together the eggs, ricotta cheese, garlic, parsley, salt and pepper in a small mixing bowl. Split the egg mixture between the two ramekins.

  11. Bake the eggs at 350 degrees, or until puffy and set in the middle. Remove from the oven and using a small knife, loosen the eggs from each ramekin and turn onto a cutting board.

  12. Slice each biscuit in half when cool and top the bottom half with one of the baked egg rounds. Top with your favorite hot sauce and the other half of the biscuit. Serve warm.