Greek Baked EGGS
- 10m Prep Time
- 15m Cook Time
- 25m Ready In
Creamy baked eggs with Greek-inspired toppings of olives, sun-dried tomatoes, herbs, and feta cheese. Ready in under 30 minutes.
Ingredients
- 59.1 ml heavy cream
- 59.1 ml unsalted butter
- 8 eggs
- 78.9 ml kalamata olives chopped
- 59.1 ml flat-leaf parsley chopped
- 29.6 ml fresh oregano chopped
- 59.1 ml sun-dried tomatoes chopped
- 59.1 ml feta cheese crumbled
- freshly ground black pepper
- flaked or coarse sea salt
Nutrition (per serving, estimated)
Estimated based off 6 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 117 mg
- Iron: 2.18 mg
- Magnesium: 22.1 mg
- Phosphorus: 250 mg
- Potassium: 278 mg
- Zinc: 1.66 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml heavy cream
- 59.1 ml unsalted butter
- 8 eggs
- freshly ground black pepper
- flaked or coarse sea salt
Prepare
- Chop 78.9 ml kalamata olives
- Chop 59.1 ml flat-leaf parsley
- Chop 29.6 ml fresh oregano
- Chop 59.1 ml sun-dried tomatoes
- 59.1 ml feta cheese, crumbled
Let's Cook
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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.
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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.
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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.
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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.