i love this simple but ridiculously delicious breakfast. simple fried eggs with a sprinkle of oregano topped with a mixed olive tapenade and feta. i use israeli goat milk feta. it is less salty than the traditional greek cheese with a silkier texture. it ads a distinctive creaminess to this dish. all you need is some crusty whole grain bread and you are in breakfast heaven!
pat of butter
2 farm fresh brown eggs
salt and pepper to taste
1 tablespoon feta cheese
1 tablespoon mixed olive tapenade (recipe follows)
1. melt the butter in a nonstick pan over medium heat. when the butter is melted and starts to bubble crack the eggs into the pan.
2. season the eggs with oregano, salt and pepper. fry the eggs until whites are just set in the center.
3. remove the eggs from the pan and top with tapenade and crumbled feta.
Mixed Olive Tapenade
1 cup kalamata olives, pitted
1 cup green olives, pitted
1 tablespoon capers
1/4 cup pimento (or roasted red peppers)
1 garlic clove
1 anchovy fillet
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/4 tablespoon chopped fresh oregano leaves
1/4 cup extra virgin olive oil
1. in a food processor, combine all the ingredients, except the olive oil. using the pulse button, process until the mixture is coarsely chopped and well combined.
2. continue to process, slowly adding the olive oil. when the oil is incorporated, transfer the tapenade to a covered container and refrigerate until ready to serve.
note: if you are in a rush you don't have to make your own tapenade. there are many good ones on the market that are readily available. my favorite is made by Cantare and is sold in Costco and other stores such as Trader Joes.
photo and recipe © diaper style memoirs