Salty Olive Brunch Eggs

Salty Olive Brunch Eggs
Salty Olive Brunch Eggs

We eat a lot of olives in my house, by the end of the month our fridge is packed with a combination of half empty antipasti pots and jars. So instead of chuckin em all in the bin why not chop em up together and plonk em on toast? Lurvely… Not sure why I’ve started talking like Gregg Wallace but there you go. Oh and speak of the devil, listen Gregg Wallace, I like your smiley round ‘Vitalite‘ face and common chat but lay off Mary Berry. She is the queen of everything and you’re a stupid fat idiot. For those of you who may not know, ex green grocer and Master Chef judge Greg Wallace recently criticised Queen Mary for her views on deep fat fryers in the home. It was officially the lamest celebrity feud ever so pipe down Wallace and go and enjoy your buttery biscuit base somewhere else.
Anyway where was I? Oh yeah, Flea Bag… Now I know I wasn’t talking about Flea Bag but there isn’t much to say about this recipe apart from that I didn’t used to like olives blah blah blah but I really really REALLY want talk about Flea Bag! It is hands down the best TV series I’ve seen all year. Finally, a brilliantly dark, raw, but real and incredibly funny account of what it’s really like to be a single woman in London today. I laughed so much I dropped my cup of tea in the bath… Yes I watch TV in bath… Anyway, bravo Phoebe-Waller Bridge, I salute you and will you be my friend please? Thanks.

Salty Olive Brunch Eggs
Serves 2 /Takes 15 minutes
Ingredients:

16 black olives (in brine)
4 mini gherkins
6 green queen olives (I like the ones stuffed with whole garlic cloves but you can use any olives you have left in the fridge for this recipe. It’s a good way to use them up.)
Garlic clove peeled
2 slices of sourdough or any other fresh bread you like
1 tomato sliced (not seasoned)
4 eggs
Black pepper

Method:
1. Roughly chop the olives and the gherkins together. Slice the tomato into six thin slices, peel the garlic clove and put all to one side. Don’t use any seasoning on your tomatoes, it will make the dish far too salty, let the olives do the work.
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2. Boil a kettle with enough water to fill a small frying pan. In the meantime cut 2 slices of sough dough (or any bread you have) and pop in the toaster. (Depending on how big your slices are, you may have to flip your toast in the toaster halfway though to make sure you toast the whole slice evenly.)
3. Pour the boiling water into a small frying pan about three quarters of the way and bring to a simmer. Crack one egg into a small tea cup, ramekin or any other small dish and slowly pour the egg into the simmering water. (This just prevents the egg white spreading too far.) Repeat with the other 3 eggs and cook for 2-3 minutes.
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4. Once the toast is toasted, rub with a peeled garlic clove and top both pieces of bread with an even amount of olive mixture and three slices of tomato each.
5. Remove the eggs with a slotted spoon one at a time, allowing to drain for a second or two and pop two eggs on top of each toast. Season with black pepper and serve. Delicious, if I do say so myself.
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Salty Olive Brunch Eggs
Salty Olive Brunch Eggs

If you’ve had a go at making my eggs or any of my recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com
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