One-pan baked eggs with olives and feta

June 07, 2021

One-pan baked eggs with olives and feta


  • 4 Eggs.
  • 1 tbsp Olive oil
  • 1 Onion, diced
  • 1 Garlic clove, minced
  • 4 cups Leafy greens, roughly chopped (we recommend rainbow chard, perpetual spinach or kale)
  • Sliced & Spiced Olives 
  • Marinated feta (to garnish)
  • Eschallots, thinly sliced (to garnish)
  • 2/3 cup cream
  • 1 tsp Bacon salt (optional)


  1. Preheat oven to 180°C/350°F.
  2. Heat the olive oil on medium heat, in a cast iron pan (or any oven proof pan) sauté the onions for 1 minute then add garlic and leafy greens until everything is fragrant and the greens are beginning to wilt.
  3. Stir in the sliced olives and bacon salt, if you’re using it.
  4. Spread this mixture around the pan evenly and make four little wells for your eggs.
  5. Crack one egg into each little well (they don't have to be perfect, a little bit of egg overflow is fine)
  6. Carefully and slowly, pour the cream around the eggs.
  7. Transfer the pan into the oven and bake for about 15 minutes (or as soon as the egg whites are no longer translucent) 
  8. Top with feta, eschallots and serve!

Recipe and photo adapted from the Modern Proper. Don't forget to send your recipe suggestions to community@foodconnect 

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