Baked Eggs with Olives

Baked Eggs with Olives

I love green Castelvetrano olives and this dish is a unique way to eat them!



Course: Breakfast


  • 4 eggs
  • Salt and freshly cracked black pepper
  • 2 tablespoons heavy cream
  • 14 cup Mezzetta Castelvetrano Olives chopped
  • 1 tablespoon chopped fresh parsley
  • 1 sprig fresh thyme leaves
  • Mezzetta California Extra Virgin Olive Oil for drizzling
  • Serve with a crusty baguette


  1. Preheat oven to 375°F.
  2. 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.
  3. Drizzle eggs with olive oil and serve hot with warm crusty bread for dipping.

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