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GREEK BAKED EGGSBaked eggs—often called shirred eggs or, if you’re French, oeufs en cocotte—come out of the oven in record time with a creamy, custardlike consistency that you just can’t achieve through frying. We top them with a Greek-inspired combination of olives, sun-dried tomatoes, herbs, and feta cheese.

  • Yield: 4 Servings
  • Total Time: 20 Minutes


  • ¼ cup heavy cream
  • ¼ cup (½ stick) unsalted butter
  • 8 eggs
  • ¼ cup chopped kalamata olives
  • ¼ cup flat-leaf parsley, chopped
  • 2 tablespoons chopped fresh oregano
  • ¼ cup chopped sun-dried tomatoes
  • ¼ cup crumbled feta cheese
  • Pinch freshly ground black pepper
  • Flaked or coarse sea salt, to taste (optional)
How to Make It
  1. Place 8 small or 4 medium ramekins on a baking sheet and place in oven. Preheat oven to 375°F. Divide butter and cream among hot ramekins (small ramekins will get ½ tablespoon of each and larger, 2-egg ramekins will get 1 tablespoon). Return to oven until butter is melted and sizzling.
  2. Remove ramekins from oven and crack eggs into them. Return to oven and bake until whites are set (yolks may appear slightly underdone), 7 to 10 minutes, or longer if you use larger ramekins or prefer a firmer yolk. Top with olives, herbs, sun-dried tomatoes, and feta cheese and bake for 1 minute more. Season with pepper and finish with a sprinkling of sea salt, if desired. Serve.

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