Thursday, May 17, 2012

Baked Olives and Eggs


1/8 Teaspoon coarse salt
2 Eggs
2 Tablespoons heavy cream
2 Pitles green olives, Chopped into 2 or 3 pieces
1/16 Teaspoon Freshly ground black pepper
3 Tablespoons toasted breadcrumbs


Preheat oven to 375F.

Crack the two eggs into a gratin dish. Be careful not to break the egg yolks. Drizzle cream over the eggs, and scatter bits of the olives around them. Salt and pepper to taste. Bake the eggs in the oven for about 6 minutes or until the whites have to eggs have set, but the yolks are still loose.
Sprinkle the breadcrumbs over the dish and serve while it’s still hot. 


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