Baked Eggs With Green Olives & Feta

April 15, 2022
5 Ratings
Photo by Eva Kolenko
  • Prep time 10 minutes
  • Cook time 30 minutes
  • Serves 4
Author Notes

This one is for all of you out there who, like us, crave salty over sweet in the morning. Olives, feta, and bacon all make this dish absolutely sing with bold flavors. Baked in a deeply savory mixture of cream, chard, and all the other aforementioned good stuff, the humble egg goes from everyday staple to absolute luxury. Sprinkle some toasted panko over the top to give the whole thing a textural punch, and you’re done. No sugar crash to follow, but all the flavor, heartiness, and satisfaction you love about a brunch done right. Pair it simply with good coffee and crusty bread for sopping up every last droplet of those dregs.

Recipe reprinted with permission from The Modern Proper: Simple Dinners for Every Day (‎Simon & Schuster, April 2022).

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What You'll Need
  • 4 slices thick-cut bacon, chopped
  • 1/2 small yellow onion, diced
  • 4 garlic cloves, minced
  • 4 cups chopped Swiss chard leaves
  • 1/2 cup pitted Castelvetrano olives, halved
  • 4 large eggs
  • 2/3 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1/4 cup panko
  • 1/4 cup crumbled feta
  • 2 tablespoons minced chives
  • 1/4 teaspoon freshly cracked black pepper
  • Flaky salt
  • Crusty bread, for serving
  1. Heat the oven to 425°F with a rack in the center position.
  2. Place the bacon in a medium ovenproof skillet. Set the skillet over medium heat and cook, stirring occasionally, until the bacon crisps and the fat is rendered, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, reserving the fat in the pan.
  3. Add the onion to the bacon fat and cook, using a wooden spoon to scrape any browned bits from the bottom, until softened and translucent, about 5 minutes. Add the garlic and half of the chard and cook, stirring occasionally, until the chard is wilted, then add the remaining chard to wilt, about 2 minutes total. Return the crispy bacon to the pan and add half the olives. Remove the skillet from the heat.
  4. Using a spoon, create four wells in the chard mixture. Crack one egg into each well, one at a time. Pour the cream over the entire dish.
  5. Bake until the egg whites are no longer transparent, 10 to 12 minutes.
  6. Meanwhile, melt the butter in a small skillet over medium heat. Add the panko and cook, stirring to coat, until toasted, about 2 minutes.
  7. Sprinkle the toasted panko all over the baked eggs. Add the feta, the remaining olives, the chives, pepper, and flaky salt. Serve with crusty bread alongside.

See what other Food52ers are saying.

  • keithcancook
  • Lizzy
  • Jessica
  • Nancy Mck
    Nancy Mck

6 Reviews

Lizzy October 8, 2023
This is delicious, and for those of us who love savory breakfasts, it's a nice change from the ubiquitous breakfast casserole. Made it exactly as directed and wouldn't change a thing. I'm tempted to try doubling the recipe and putting the chard mixture in a large baking dish so I can add more than four eggs and serve a larger group.
Jessica April 30, 2022
I made this exactly as written. I wouldn't change anything. I'm not a huge olive fan but they worked really well here. This might be the perfect brunch dish. I will definitely make again and again. Thanks so much sharing!
keithcancook April 19, 2022
What type of olive?and quantity?
Prossa1 April 21, 2022
1/2 cup pitted Castelvetrano olives, halved
Nancy M. April 18, 2022
It's early here in Minnesota so maybe I'm not reading thoroughly, but are there olives listed somewhere? What kind and how many?
Prossa1 April 21, 2022
1/2 cup pitted Castelvetrano olives, halved