Creamy Baked Eggs for Christmas Breakfast

Merry Christmas!  In 2011, Relish magazine printed a yummy recipe for a dish called "Baked Eggs with Olives."  Unfortunately, the link to the original recipe (www.relish.com/recipes/baked-eggs-with-olives/) no longer works, but per my notes the recipe was credited to Chef Jenn Louis at Lincoln Restaurant in Porland, OR.  Below is my adaptation.

Ingredients:

• 1 Tbsp butter
• 2 eggs
• 2-3 Tbsp cream
• Olives
• Dried thyme
• Salt & pepper

Directions:

1. Turn oven on to 375 degrees F
2. Put the butter in a small baking dish, and put the dish in the oven while it preheats
3. Once the butter is melted, carefully take the dish out of the oven
4. Add two eggs to the butter
5. Pour cream around the eggs
6. Scatter olives over top
7. Sprinkle a couple pinches of thyme
8. Add salt and pepper to taste
9. Once the oven is finished preheating, bake for 6-10 minutes, depending how "done" you prefer your eggs

Notes:

• Olive oil can be substituted for the butter (and you can use less if you like)
• Milk works almost as well as cream in this recipe, in my opinion
• Experiment using different varieties of olives! You may need to adjust the recipe accordingly for saltiness
• I like to dip something bready into the cream--croissant, toast, croutons, crackers, etc.