Baked Eggs with Olives

Baked Eggs with Olives

Prep Time:  5min | Total Time: 11min | Serves: 2


  • 4 eggs
  • Salt & freshly ground black pepper (to taste)
  • 2 Tbsp. heavy cream
  • ¼ c. Jeff’s Garden Pitted Castelvetrano Olives, chopped
  • 1 Tbsp. chopped fresh parsley
  • 1 sprig fresh thyme leaves, stems removed
  • Extra Virgin Olive Oil, for drizzling
  • Serve with a crusty baguette


Preheat oven to 375°F.

Crack 2 eggs into 2 individual-sized baking dishes. Season with salt and pepper. Drizzle a tablespoon of heavy cream into each dish, and distribute the olives and herbs into each dish. Bake about 6 minutes, until the whites are set and yolks are very loose. Once removed from the oven, the eggs will continue to cook for a few minutes.

Drizzle eggs with olive oil and serve hot with warm crusty bread for dipping.