Categories: Egg dishes

Ingredients

• 2 eggs
• 2 Tbsp. heavy cream
• 2 Castelvetrano (Sicilian) or other green olives, pits removed and torn into 2 or 3 pieces
• 1/8 tsp. coarse salt
• Freshly ground black pepper
• 3 Tbsp. toasted breadcrumbs:
• 1/2 loaf of ciabatta bread
• olive oil, to taste
• dash salt
• 1 tsp. chopped fresh thyme

Directions

1. Preheat oven to 365 degrees.

2. Crack 2 eggs into an individual-sized gratin dish, being careful not to break the yolks. Drizzle on the cream, scatter bits of olive around the eggs, and sprinkle with salt and pepper.

3. Bake about 6 minutes, until the whites are set and yolks are very loose. (The dish will continue to cook once it’s out of the oven.)

4. Sprinkle breadcrumbs over the top of each dish. Serve hot.

5. To make breadcrumbs:

6. Tear bread into 1/2 to 2 inch pieces. Toss with olive oil and a little salt, then toast on a baking sheet at 350 degrees until dry. Place in food processor and pulse until small crumbs form. Add 1 teaspoon chopped, fresh thyme.

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