Baked Eggs with Olives

Mark Boughton
  • Yield: 1 servings
  • Prep: 5 mins
  • Cook: 6 mins

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
2tablespoons heavy cream
2 Castelvetrano (Sicilian) or other green olives, pits removed and torn into 2 or 3 pieces
1/8teaspoon coarse salt
1/16teaspoon freshly ground black pepper
3tablespoons toasted breadcrumbs


  1. Preheat oven to 375F.
  2. 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.)
  3. 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.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 330
  • Fat 23g
  • Saturated Fat 10g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 8g
  • Cholesterol 415mg
  • Sodium 630mg
  • Potassium 200mg
  • Carbohydrate 16g
  • Fiber 1g
  • Sugars 2g
  • Protein 16g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 0%
  • Calcium 10%
  • Iron 15%