pat's Recipe

baked eggs with olives

Category: Eggs

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
Freshly ground black pepper
3 tablespoons toasted breadcrumbs

Instructions
Preheat oven to 375 degrees F.
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.
Serves 1.
Note: Castelvetrano olives are grown primarily in Sicily. Look for them on your supermarket’s olive bar or in jars.