"Home is the place where, when you have to go there, they have to let you in."

-- Robert Frost

Wednesday, April 13, 2011

Olives and Eggs

Just because this is currently a family favorite for breakfast, lunch or dinner and with warmer weather, there are eggs running out of our ears.




Olives and Eggs


Individual Ramekins lightly buttered or sprayed.
Break two eggs in each.  
Drizzle with 1 Tbls milk or cream.
Sprinkle chopped Silicilian olives on top about 1 tsp worth (that's fancy black or green olives pulsed in a food processor. I keep some in the fridge in a jar for this dish).
Top with crumbled bacon - optional.  I've been buying nitrate/phosphate free at Sprout's Market.  It's good but expensive.  

Place the ramekins on a cookie sheet in a 350 degree oven for 15 to 20 minutes depending on desired egg consistency.  I like a little over easy.  Check them to see that the whites are set and the yellows still runny.  Longer for harder eggs.


Take them out of the oven and sprinkle with a little italian bread crumbs.


Serve with warm baguette slices.  We scoop the olives and eggs with our bread to eat them together. I also add a side of fried potatoes with onions and fresh fruit to complete the meal.


It only takes minutes.

2 comments:

  1. I eat 2 eggs for breakfast every morning, and would love your homemade eggs...except that Russ doesn't want to have to worry about keeping the local critters from killing chickens. But my favorite way to eat eggs is to scramble them with steamed broccoli then top them with cheese--much less elegant, but oh so yummy!

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