Name: Greek Baked Eggs
Total time: 20 min
Yield: Makes 4 servings
Cuisine: Greek
Ingredients: ⅓ cup chopped kalamata olives; 8 eggs; ¼ cup chopped sun-dried tomatoes; ¼ cup flat-leaf parsley, chopped; 2 tablespoons chopped fresh oregano; Flaked or coarse sea salt, to taste (optional); ¼ cup crumbled feta cheese; Pinch freshly ground black pepper; ¼ cup heavy cream; ¼ cup (½ stick) unsalted butter

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
20 min

Appears in

Breakfast for Dinner

By Lindsay Landis and Taylor Hackbarth

Published 2013

About

Baked eggs—often called shirred eggs or, if you’re French, oeufs en cocotte— come out of the oven in record time with a creamy, custardlike consistency that you just can’t achieve through frying. We top them with a Greek-inspired combination of olives, sun-dried tomatoes, herbs, and feta cheese.

Ingredients

¼ cup heavy cream
¼ cup (½ stick) unsalted butter

Method

Place 8 small or 4 medium ramekins on a baking sheet and place in oven. Preheat oven to 375°F. Divide butter and cream among hot ramekins (small ramekins will get ½ tablespoon of each and larger, 2-egg ramekins will get 1 tablespoon). Return to oven until butter