Baked Eggs with Olives
- Yield 1 servings
- Prep 5 mins
- Cook 6 mins
A stunning brunch recipe featuring Sicilian Castelvetrano olives and buttery toasted breadcrumbs a top creamy baked eggs.
If you’re inclined to skip the breadcrumbs here, don’t. This recipe is so simple that the crunchy, thyme-infused breadcrumbs really make the dish.
- 2 eggs
- 2 tablespoons heavy cream
- 2 Castelvetrano (Sicilian) or other green olives, pits removed and torn into 2 or 3 pieces
- 1/8 teaspoon coarse salt
- 1/16 teaspoon freshly ground black pepper
- 3 tablespoons toasted breadcrumbs
- Preheat oven to 375F.
- Crack 2 eggs into an individual-sized gratin dish, being careful not to break the yolks. Drizzle on the cream, scatter bits of olive around the eggs, and sprinkle with salt and pepper. Bake about 6 minutes, until the whites are set and yolks are very loose. (The dish will continue to cook once it’s out of the oven.)
- Sprinkle breadcrumbs over the top of each dish. Serve hot.
Note: Castelvetrano olives are grown primarily in Sicily. Look for them on your supermarket’s olive bar or in jars.
To make breadcrumbs:
Tear half a loaf of ciabatta into 1/2- to 1-inch pieces. Toss with olive oil and a little salt, then toast on a baking sheet at 350F until dry. Place in a food processor and pulse until small crumbs form. Add 1 teaspoon chopped, fresh thyme.
Recipe by Chef Jenn Louis, Lincoln Restaurant, Portland, Ore.