Baked 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)
- 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.
- 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.