Baked Eggs with Olives and Breadcrumbs

Easter, Fall, Holidays, In Season, Quick & Easy, Recipes
on February 17, 2011
Mark Boughton

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.

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