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Preheat your oven to 375°F / 195°C.
Butter a ramekin or small baking dish.
In a small bowl, mix together ricotta, spinach, thyme, lemon zest, olive oil, and a bit of salt and pepper.
Place the ricotta mixture into the prepared ramekin, and create two small wells for the eggs.
Crack 2 eggs into the ramekins, drizzle with a touch of olive oil, and place in the oven.
Bake for 12-15 minutes, until whites are set but yolks are still a bit runny.
Remove from the oven and serve hot with buttered toast.