Greek Baked Eggs

• 5 kalamata olives, pitted and roughly chopped
• 1 garlic clove, finely chopped
• 1/2 teaspoon fresh oregano, finely chopped
• 1/2 teaspoon fresh thyme, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 3 tablespoons butter
• 1 tablespoon heavy cream
• 5 large eggs
• 1/4 cup feta cheese, crumbled
• kosher salt
• black pepper, freshly ground
• toasted bread, for dipping and sopping

1. Preheat oven to "Broil" and place rack in top position.
2. In a small bowl, combine olives, garlic and the chopped herbs. Set aside.
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.
4. Meanwhile, very carefully break the eggs into individual bowls, making sure to keep the yolks intact. Set aside.
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.
6. Place the pan back under the broiler and cook until the egg whites are nearly cooked through (approximately 4 to 5 minutes).
7. Remove from the oven and allow to set for 1 minute before serving. Serve hot with toast for dipping.

kalamata olives, garlic, fresh oregano, fresh thyme, fresh parsley, butter, heavy cream, eggs, feta cheese, kosher salt, black pepper, bread

Taken from www.food.com/recipe/greek-baked-eggs-503510 (may not work)