Cream Fried Eggs

Cast iron skillet containing a cooked egg scramble with sliced cherry tomatoes, crumbled white cheese, pitted black olives, and fresh dill.

These cream fried eggs cook in simmering heavy cream with a briny sundried tomato, pepperoncini, and olive mixture, then finish with feta, kalamata olives, and fresh dill. Serve them straight from the skillet with toasted sourdough.

Course Breakfast

Cuisine Greek-Inspired

Keyword eggs

Prep Time 10

Cook Time 10

Total Time 20

Servings -4 people

Calories 475kcal

Author Maria Koutsogiannis

Ingredients

For the sundried tomato mixture

2 pepperoncini peppers, remove stems and dice
2 large sundried tomatoes in oil, drained of oil and diced
1 tbsp olive salad (or 1 tbsp minced olives)
1-2 tbsp sundried tomato oil

For the spice mix

½ tsp dried oregano
½ tsp kosher salt
¼ tsp ground pepper
⅛ tsp ground turmeric
⅛ tsp smoked paprika

For the eggs

½ cup heavy cream (or substitute with half and half cream)
4 eggs
4 cherry tomatoes, halved
¼ cup crumbled feta cheese

For the garnishes

Fresh dill
¼ cup chopped kalamata olives

Serve with

Toasted pita or sourdough bread

Instructions

In a small bowl mix together the ingredients for the sundried tomato mixture and set aside.
In another small bowl mix together the spice mixture and set aside.
To a medium-sized skillet or cast-iron pan add the heavy cream over medium heat.
Use a spoon to drizzle the sundried tomato mixture over the cream.
Once the mixture starts to simmer, turn to medium-low heat. Crack the eggs into the pan and then dust with the spice mixture. Add in the halved cherry tomatoes and crumbled feta cheese in and around the eggs. Cover with a lid and cook until the eggs are cooked to your liking (we like egg whites set and yolks still runny) - about 5 minutes
Remove from the heat and garnish with fresh dill and kalamata olives. Serve with toasted sourdough.

Notes

For the sundried tomato mixture, if you don’t have olive salad, just mix in 1 tbsp finely chopped olives instead.
If you love this recipe, try our Simple Greek Breakfast Plate (Proïnó)

Nutrition