Eggs with Olive
One-pan meals are a blessing for any busy cook. There’s less to clean up! That doesn’t mean your Egg and Olive recipe is humdrum. It’s actually quite luxurious, and rich with flavor. The humble egg, mixed with feta, green olives, and crispy bread fills up your belly with several hours of energy. Add coffee, and you are ready to go nearly anywhere. Known by the fancier name of Oeufs En Cocotte (say that 3 times fast), these eggs can really become part of any meal. The only real difference is that rather than use ramekins, this uses a sturdy, seasoned iron pan. Make this recipe alone at breakfast, as part of a brunch, or add steaks for dinner.Substitutions: Use minced ham or shredded chicken instead of bacon. Try Swiss chard, kale, or greens in place of spinach. Use crumbled smoked gouda instead of feta. All told it will take you just over a half-hour to assemble. This serves four people.
Ingredients
- 4 pieces thick-cut, smoked bacon
- 1 Tbs olive oil
- ½ cup white onion, minced
- 2 cloves fresh garlic, minced
- 4 large eggs
- 1 Tbs butter salted
- ¼ cup crumbled tomato-basil feta
- Finishing salt & pepper
- Green onion garnish
- Tuscano bread
Instructions
- Prepare your bacon by frying it crispy and draining it on a paper towel. Keep a little grease set aside.
- In a medium iron skillet, place the olive oil, adding the onions and garlic.
- When the onions are soft, add in the spinach.
- After the spinach wilts put the bacon (crumbled) into the pan with the olives.
- Evenly create four little “bowls” out of the spinach.
- Crack 1 egg in each bowl.
- Pour the cream over top with a smidge of salt and pepper.
- Place the skillet into the oven at 350 degrees F.
- Melt the butter in a saucepan.
- After 5 minutes pour the butter over the surface of the dish.
- Cook for 5 more minutes (until the whites are done, but yolks are still runny).
- Carefully slice in quarters, transferring each to a separate plate.
- Sprinkle with feta and green onion for garnish.
- Offer with crusty bread for dipping.