This super simple, poached eggs and olive tapenade on sourdough is exactly the sort of speedy dish to get breakfasts back on track after Christmas. Its a perfect speedy protein fix in the morning. Its light, dairy free and can be gluten free (depending on the toast you use)
It might seem obvious to the brunch lovers, but to many, mastering poaching eggs is a trick thats very easily scrambled. So I have done a speedy fly on the wall video, making my go-to breakfast favourite, with the homemade olive tapenade and fresh alfalfa sprouts.
The question of cooking poached eggs often brings up varying methods from water swirling, adding vinegar, using hot or boiling water, a large pan, specially created poachers, the list goes on. Many of these supposed failsafe I feel are often more confusing than anything. My preferred method is certainly the most simple. A saucepan of gently simmering water, a dash of white wine vinegar and a couple of very fresh eggs, no gimmicks.
Although the eggs are not often mentioned, their freshness is in fact the most important part in successful poaching. The older they are, the more rubbery the texture of the whites, which are also prone to disperse and create a foam across the top. This is way the freshest eggs are crucial.
I intended to show the full egg poaching taking place and all, but filming one handed meant a few of the shots weren’t possible. For anyone wondering about the poaching egg method, it is in the method below, written out in full. I hope you guys like this simple dish as much as I do.
Poached Eggs on Toast with Olive Tapenade Recipe
The flavour in this dish really comes from the salty olive tapenade, so seasoning isn’t really needed. Certainly for the sake of convenience, its great to mix it up with different tapenades. You can also use sun-dried tomatoes, preserved artichokes, or even an anchovy paste (perhaps a homemade variation of gentleman’s relish) as a substitute tapenade.
- 2 freshest free range eggs
- 2 pieces of bread, of choice (I used sourdough)
- 50g black olives
- a tablespoon extra virgin olive oil
- alfalfa sprouts, or sprouted seeds
Make sure your eggs are really fresh.
Add a small dash of vinegar to a pan of steadily simmering water.
Crack eggs individually into the water. Mean while put your bread on to toast
Wait until the whites are fully cooked, before removing the eggs from the water
Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon.
Drain onto kitchen paper
Place a dollop of the blended olive tapenade onto your toast and top with your poached eggs and alfalfa sprouts.
Finally drizzle with a little olive oil, season with salt and pepper and enjoy.