Salty olive brunch eggs

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 / Hands on 15 mins / Total time 15 mins /
V Df
16 pitted black olives in brine, chopped
4 mini gherkins, chopped
6 green queen olives, chopped
1 garlic clove, whole but peeled
2 slices of sourdough
1 tomato, sliced
4 eggs
Black pepper

1. Roughly chop the olives and the gherkins together and mix together on the chopping board. Slice the tomato and  peel the garlic clove. Put to one side (avoid seasoning the tomatoes as it will make the dish air to salty).
2. Fill a small frying pan about three quarters of the way full and bring to a simmer. Crack an egg into a tea cup and slowly pour the egg into the simmering water (this prevents the egg white spreading too far in the pan).  Repeat with the other 3 eggs and cook for 2-3 minutes.
4. Meanwhile toast the bread and rub the surface with a raw garlic clove. Top each slice with the olive mixture and slices of tomato.
5. Remove the poached eggs one at a time with a slotted spoon. Allow to drain for a seconds over the pan and place over the tomatoes. Season with a good crack of black pepper and serve.

Salty Olive Brunch Eggs
Salty Olive Brunch Eggs

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian    Df– Dairy free