Eggs, cream, olives and breadcrumbs are all you need for this perfect Easter brunch dish.
At the Lincoln Restaurant in Portland, Ore., Chef Jenn Louis’s baked eggs are one of the restaurant’s most popular dishes. Two farm eggs are oven-poached in cream and seasoned with bright green Sicilian Castelvetrano olives and toasted herbed breadcrumbs. It’s simple, decadent and quick to prepare. For dinner, pair the dish with a simple salad and toasted ciabatta.
A stunning brunch recipe featuring Sicilian Castelvetrano olives and buttery toasted breadcrumbs a top creamy baked eggs.