Baked Eggs with Olives

A stunning Easter brunch recipe featuring Sicilian Castelvetrano olives and buttery toasted breadcrumbs a top creamy baked eggs.

1 servings

baked eggs lincoln restaurant breakfast relish

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.

Ingredients

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

Prep Time - 5
Cook Time - 6

Instructions

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.

Nutritional Info (per serving)