Greek Baked Eggs

Let's Cook

1. Step 1.

   Place 8 small (4-ounce) or 4 medium (8-ounce) ramekins on a baking sheet and put the sheet in the oven. Preheat the oven to 375°F. Once hot, carefully remove the baking sheet and divide the butter and cream among the hot ramekins: for small ramekins, use ½ tablespoon butter and ½ tablespoon cream each; for medium ramekins (2 eggs each), use 1 tablespoon butter and 1 tablespoon cream each. Return the baking sheet to the oven and bake until the butter is melted and sizzling, about 2–3 minutes.

2. Step 2.

   Remove the baking sheet from the oven. Carefully crack 1 egg into each small ramekin or 2 eggs into each medium ramekin. Return the baking sheet to the oven and bake until the egg whites are set but the yolks are still slightly runny (custard-like), 7 to 10 minutes for small ramekins, or longer (10–12 minutes) for medium ramekins if you prefer firmer yolks.

3. Step 3.

   While the eggs bake, chop the kalamata olives, flat-leaf parsley, fresh oregano, and sun-dried tomatoes. Crumble the feta cheese. After the initial baking time, remove the baking sheet from the oven and evenly top the eggs with the olives, parsley, oregano, sun-dried tomatoes, and feta. Return to the oven and bake for 1 minute more to warm the toppings.

4. Step 4.

   Remove the baking sheet from the oven. Season the baked eggs with a pinch of freshly ground black pepper and, if desired, a sprinkling of flaked or coarse sea salt. Serve immediately.