Egg Baked in Tapenade with Basil
A new breakfast recipe that is very similar to another recipe here but is much simpler because it uses another one of the recipes here. Confused? You won’t be. It’s another convenience health food recipe.
So this is kinda like the baked egg and hot tomato but quicker, tastier and possibly healthier – because there are olives in the tapenade and they’re reputed to be very good for you.
The tapenade is something I make as a dip quite often. So there’s often a tub of it in the fridge. I can – and usually do – make an even lazier version using a blend of shop bought roasted peppers, black olives, sundried tomatoes, peppadew peppers and some olive oil and a couple of tablespoons of the oil from the jar of sundried tomatoes. The tapenade in that recipe is nicer – you can’t match the sweetness of the peppers you roast yourself – but it’s great to have something you can make with stuff from jars that have long shelf lives. Very convenient.
So one morning a couple of weeks ago I put these ingredients together and it was so good and so easy I decided yep, I’m posting this. By the way I think this tastes best if you let it bake till the egg is completely cooked through – not runny. If you’re using tapenade that’s been in the fridge and you’d also prefer the egg to be not runny then it will take 30 minutes to bake.
Ingredients
- tapenade
- egg
- basil leaves
- butter
- some olive oil for greasing
Instructions
- Heat the oven to 200 C.
- Add a couple of tablespoons of tapenade into a large greased ramekin (or custard pot). Make a hollow in the tapenade, add a few leaves of basil and top with the egg. Add another couple of basil leaves and a little pat of butter.
- Bake in the oven for about 20 minutes - or until the egg has solidified and is no longer wobbling. This takes longer to cook than the other baked egg recipes. Let it cool for 5 minutes. Enjoy!
Notes
To make the tapenade: Use the Roasted Red Pepper, Sundried Tomatoes and Black Olive Tapenade recipe
Or in a food mixer add a drained jar of pitted black olives, some sundried tomatoes, roast red peppers, some Peppadew peppers and a couple of tablespoons of olive oil and a couple of tablespoons of oil from the jar of sundried tomatoes.
