Greek Baked Eggs
photo by Random Rachel
- Ready In:
- 19mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 5 kalamata olives, pitted and roughly chopped
- 1 garlic clove, finely chopped
- 2.46 ml fresh oregano, finely chopped
- 2.46 ml fresh thyme, finely chopped
- 14.79 ml fresh parsley, finely chopped
- 44.37 ml butter
- 14.79 ml heavy cream
- 5 large eggs
- 59.14 ml feta cheese, crumbled
- kosher salt
- black pepper, freshly ground
- toasted bread, for dipping and sopping
directions
- Preheat oven to "Broil" and place rack in top position.
- In a small bowl, combine olives, garlic and the chopped herbs. Set aside.
- Add the butter and cream to shallow baking dish, then place in the oven until the butter cream mixture is hot and bubbly, about 3-4 minutes.
- Meanwhile, very carefully break the eggs into individual bowls, making sure to keep the yolks intact. Set aside.
- Once the butter and cream mixture is hot and bubbly, remove from the oven and carefully pour the five eggs into the dish (work quickly). Sprinkle the tops of the eggs with the olive herb mixture and top with the crumbled feta cheese. Liberally sprinkle with salt and pepper.
- Place the pan back under the broiler and cook until the egg whites are nearly cooked through (approximately 4 to 5 minutes).
- Remove from the oven and allow to set for 1 minute before serving. Serve hot with toast for dipping.
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Reviews
-
Yummy. I only made 1 serving for my breakfast so used my little cast iron skillet to make this and the dish came out wonderfully. It worked perfectly under the broiler. I just tipped it out onto a slice of toast and had a great hot start to this rainy day. Thanks for a different way to do eggs. Made for ZWT 9.
RECIPE SUBMITTED BY
Jostlori
Carlsbad, CA
I'm originally from San Diego, California but now retired and living the tranquilo life in Dominical, Costa Rica!