Baked egg with green olives in a bread cup

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Oeuf cocotte aux olives vertes dans son pain
A PDO
Preparation
15 min
A PDO
Cooking time
15 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Starter Vegetarian

Ingredients

A PDO
For 6 personnes
  • 6 seeded rolls
  • 6 extra-fresh eggs
  • 1 tablespoon of olive oil from Aix-en-Provence PDO
  • 2 tablespoons of green olives (Lucques from Languedoc PDO, Nîmes olives PDO...)
  • 1 tub of crème fraîche
  • Salt, pepper

Tip

For this recipe for baked eggs with green olives, we recommend using an PDO olive oil from Aix-en-Provence for its aromas of freshly cut grass, raw artichoke, notes of walnuts and fresh hazelnuts, red berries and pepper. You can also use any of these PDO olive oils: Vallée des Baux-de-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica or Provence.

Instructions

  • Preheat your oven to 150°C.
  • Cut off the tops of the bread rolls. Scoop out the soft inside.
  • Crack the eggs into a saucer and pour them gently into the bread, taking care not to break the yolks.
  • Stone the French green olives, then chop them finely.
  • Mix the chopped olives with the cream. Pour this mixture over the eggs, then sprinkle with salt and pepper.
  • Place the rolls (without their tops) on a baking tray lined with baking paper.
  • Bake for 10 to 15 minutes until the eggs are cooked. Serve the baked egg with green olives in its bread straight away!
  • Drizzle a little olive oil over them as soon as they come out of the oven, replace the tops on the bread rolls and serve straight away.

Tip

For this recipe for baked eggs with green olives, we recommend using an PDO olive oil from Aix-en-Provence for its aromas of freshly cut grass, raw artichoke, notes of walnuts and fresh hazelnuts, red berries and pepper. You can also use any of these PDO olive oils: Vallée des Baux-de-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica or Provence.
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

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