Ingredients

5 tbsp Green Olive Tapenade

5 Tbsp Lilliput Capers

½ clove garlic, peeled, chopped and crushed to a paste

¾ tbsp lemon juice

1 tsp dried oregano

Small bunch of fresh parsley or coriander, finely shopped

½ Red chilli, deseeded, finely chopped/sliced

6 tbsp Early Harvest Extra Virgin Olive Oil

3 spring onions, thinly sliced

250g Spinach, washed and dried

Salt and pepper

4 eggs

4 pieces of toast

Ingredients

5 tbsp Green Olive Tapenade

5 Tbsp Lilliput Capers

½ clove garlic, peeled, chopped and crushed to a paste

¾ tbsp lemon juice

1 tsp dried oregano

Small bunch of fresh parsley or coriander, finely shopped

½ Red chilli, deseeded, finely chopped/sliced

6 tbsp Early Harvest Extra Virgin Olive Oil

3 spring onions, thinly sliced

250g Spinach, washed and dried

Salt and pepper

4 eggs

4 pieces of toast

1

Make the dressing first by combining the first 7 ingredients with 2 tbsp olive oil. Mix well and set aside.

2

Place a large frying pan on a medium heat and when hot, add 2tbsp olive oil and spring onions and cook for 5 minutes, or until golden and starting to crisp. Add the spinach, season with salt and pepper, then turn up the heat and cook until wilted, moving the spinach around so that it has contact with the base of the pan. Place in a bowl and keep warm.

3

Clean the frying pan and dry with a cloth then place back on a medium to high heat. When hot, add the remaining olive oil and carefully crack each egg into the pan, then cook for 2 – 3 minutes or until cooked to your liking. Season with salt and pepper. Whilst the eggs are cooking, toast the bread

4

Divide the toast between plates then divide and place the spinach on top, before topping with the fried eggs. Drizzle over the dressing and serve immediately. Any remaining dressing will keep in the fridge for up to a week.

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