These scrambled eggs are served on crunchy olive tapenade toast with blistered tomatoes on the side. It’s a delicious meal to enjoy with the family for Sunday brunch. Swap out the sourdough for tortillas to make breakfast wraps and add some spinach for colour.
Scrambled eggs on olive tapenade sourdough
- 250g cherry tomatoes
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 6 large free-range eggs
- 1 tbsp butter
- 2 thick slices sourdough bread
- 1 cup Buffet Olives Tapenade with Capers & Anchovies
- ½ bunch chives, chopped
PREHEAT the oven to 180ºC.
PLACE cherry tomatoes on an oven tray. Toss in olive oil and season with salt and pepper. Roast for 15 minutes, then add the balsamic vinegar. Continue roasting until the tomatoes start to caramelise. Remove from the oven and set aside while you cook the eggs.
WHISK the eggs in a large bowl. Season with salt & pepper.
MELT the butter in a frying pan over high heat. Pour in the whisked eggs. Turn the heat to low and cook the eggs, stirring slowly, until cooked but still creamy. Remove from the heat just before the scrambled eggs are done and allow the residual heat to finish cooking them.
BRUSH the slices of sourdough bread with olive oil and toast in a clean frying pan until crispy and golden brown.
TO ASSEMBLE, liberally smear the olive pesto onto the toast. Pop the scrambled egg on top and serve with the roasted cherry tomatoes on the side. Garnish with the chopped chives and enjoy!
Tip: If you’re catering for a lot of people, you can stretch the eggs further by whisking in a splash of full-cream milk, or even cream for a more luxurious finish. Be careful not to add too much or you may end up with watery eggs.