Greek Baked Eggs

Prep Time
Cook Time
Ready In

"Found this wonderful recipe on Salted and Styled .com. Recipe is by Libbie Summers and she named it Mornings on Mykonos. Not sure if it's an authentic Greek dish (Greek hubby never heard of it!) but the ingredients are there and it is heavenly! These turn out really well if you use a cast iron skillet."

Original is 3 servings


  • Serving Size: 1 (200.9 g)
  • Calories 447.8
  • Total Fat - 37.9 g
  • Saturated Fat - 17.9 g
  • Cholesterol - 582.3 mg
  • Sodium - 688.5 mg
  • Total Carbohydrate - 4.5 g
  • Dietary Fiber - 0.5 g
  • Sugars - 1.8 g
  • Protein - 22.1 g
  • Calcium - 233.6 mg
  • Iron - 2.7 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to "Broil" and place rack in top position.

Step 2

In a small bowl, combine olives, garlic and the chopped herbs. Set aside.

Step 3

Add the butter and cream to shallow baking dish, then place in the oven until the butter cream mixture is hot and bubbly, about 3-4 minutes.

Step 4

Meanwhile, very carefully break the eggs into individual bowls, making sure to keep the yolks intact. Set aside.

Step 5

Once the butter and cream mixture is hot and bubbly, remove from the oven and carefully pour the five eggs into the dish (work quickly). Sprinkle the tops of the eggs with the olive herb mixture and top with the crumbled feta cheese. Liberally sprinkle with salt and pepper.

Step 6

Place the pan back under the broiler and cook until the egg whites are nearly cooked through (approximately 4 to 5 minutes).

Step 7

Remove from the oven and allow to set for 1 minute before serving. Serve hot with toast for dipping.


No special items needed.

4 Reviews


Excellent eggs! We loved the flavors. I used a cast iron pan and set my rack mid-oven. It only took 4 minutes for the egg whites to set. What a fun, delicious breakfast. Thank you for posting!


review by:
(11 Sep 2016)


This was an excellent way to serve eggs. It made a delicious breakfast, which I served with buttered toast. The thyme, feta, and Kalamata olives contributed a lot of flavor, I wouldn't scrimp of any of those ingredients when making this in the future. I didn't have any baking dishes that are broiler-proof, so I put them in baking ramekins and baked them on the top rack to get as close to broiling as I could, and they were done in about 16 minutes or so. Thanks for sharing your recipe, JostLori. I really enjoyed it. Made for Culinary Quest 2016 (Greece).


review by:
(16 Aug 2016)


Wonderful recipe Lori. It was quick and easy to make with wonderful results. The eggs were perfectly cooked and full of lovely savory flavors. The feta was the best topping. Thank you for sharing this recipe, which I will enjoy again. Made for CQ3 - Greece.


review by:
(14 Aug 2016)


I scaled this back for 1 serve using 2 large eggs and omitting the olives otherwise made as per recipe though my egg yolks turned out hard but it was only a matter of a minute to go from not quite set whites to fully set whites and yolks but still a very delicious breakfast and between the saltiness of the fetta and that slight hint of garlic in the butter into which I dipped my crunchy lightly toasted bread it was what took me to heaven, thank you JustLori, made for First Time tag game at FF&FF.


review by:
(7 Jul 2016)

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