The 90s are back in a big way. Walk into any trendy coffee shop and you’ll spot a parade of mom jeans, Birkenstocks and oversized flannels paired with retro glasses. Young people are mixing looks from Jerry Seinfeld-era simplicity to early tech-worker minimalism, while girls sometimes mirror my own middle-school outfits: sunflower-print dresses under oversized flannels, combat boots, chokers and scrunchies. It’s both startling and oddly familiar.
For a moment I feel like I’m peeking into a time loop—until I see someone staring into an iPhone and remember we’re firmly in the present. Fashion isn’t the only thing recycling itself; entertainment and food trends are echoing the past as well. Reboots, reunions and nostalgic documentaries keep surfacing, while vintage band tees and concert memories get traded across generations.
I have mixed feelings about this revival. On one hand I roll my eyes at those who think they’re inventing something new; on the other hand nostalgia tugs at me. I’ve been diving into 90s flavors in the kitchen lately, and the era’s signature ingredients keep popping into my recipes. One quintessential 90s pantry staple—sun-dried tomatoes—made its way into my latest dish. Back then you could barely order a salad, pasta or bagel without them, and I still love the bright, tangy-sweet note they add.
This recipe—Baked Eggs with Ricotta, Greens & Sun Dried Tomatoes—brings together comforting, simple elements. Lightly sautéed greens and shallots form a savory base for pillowy ricotta mounds that cradle eggs as they bake to a luxuriously creamy texture. Chopped sun-dried tomatoes add a burst of sweetness and acidity, while fresh basil and a sprinkle of red pepper flakes finish the dish with aromatic brightness and gentle heat.
Whether you’re embracing the 90s trend or simply chasing a cozy breakfast, these baked eggs deliver. They’re easy to prepare, visually appealing, and rich without feeling heavy—perfect sliced open over warm grilled bread. So, put on your favorite throwback playlist and get in the kitchen.
Recipe
Baked Eggs with Ricotta, Greens & Sun Dried Tomatoes
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- Author: Baking The Goods
- Total Time: 30 minutes
- Yield: 3
Description
Baked Eggs with Ricotta, Greens & Sun Dried Tomatoes turns simple ingredients into a creamy, comforting brunch. Ricotta pillows baked with eggs over sautéed greens and bright sun-dried tomatoes make an effortless, elegant dish.
Ingredients
- Hearty greens (baby kale and arugula suggested) – 3–4 large handfuls
- Shallot – 1 small, thinly sliced
- Olive oil – 1 tablespoon
- Ricotta cheese – 1 cup
- Grated parmesan – 1/4 cup, plus extra for topping
- Freshly ground black pepper – 1/2 teaspoon
- Freshly grated nutmeg – 1/4 teaspoon
- Large eggs – 3
- Sun-dried tomatoes (chopped) – 1/4 cup
- Fresh basil – a handful
- Red pepper flakes – to taste
- Grilled bread, for serving (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Thinly slice the shallot and roughly chop the sun-dried tomatoes; set both aside.
- In a small bowl, combine ricotta, parmesan (reserve 1–2 tablespoons for topping), nutmeg and black pepper; mix until smooth.
- Warm 1 tablespoon olive oil in a cast-iron skillet over medium heat. Add the shallot and sauté until softened, then add the greens and sauté 1–2 minutes until they begin to wilt.
- Remove the skillet from the heat. Spoon three even mounds of the ricotta mixture onto the greens, creating a shallow well in each mound. Crack an egg into each well and sprinkle with a little parmesan.
- Place the skillet on the lower oven rack and put a baking sheet on the upper rack to prevent the eggs from overcooking on top.
- Bake 12–16 minutes, until the egg whites are just set but the yolks remain creamy. Top with remaining parmesan, chopped sun-dried tomatoes, red pepper flakes and fresh basil.
- Serve immediately with grilled bread and enjoy.
- Prep Time: 5 minutes
- Cook Time: 25 minutes