Olive Tapenade Crostini with Sunny Eggs, a simple yet delicious breakfast toast topped with olive and caper tapenade, microgreens, and a sunny and runny egg. Easy and tasty!
This Olive Tapenade Crostini with Sunny Eggs has become my go-to savory breakfast to keep me fueled through a work-filled weekday or keep me satiated for a weekend on the go. Filled with healthy fats from the olive and caper tapenade, fiber from the whole grain local artisan bread, and protein from a sunny egg, this breakfast fits the bills for a healthy and balance first meal.
👉 Ready to learn how to make olive tapenade breakfast toast? Let’s do it!
🍳 Ingredients
- Bread: a hearty whole grain bread is our choice for toast and crostini, but slices of a baguette are tasty as well
- Tapenade: a mixture of crushed olives and capers, this spread is the base (and foundational flavor) of this toast (see section below for more information about tapenade)
- Eggs: optional, but we love topping tapenade toast with a sunny egg to round of the meal and give it more flavor
- Microgreens: a sprinkle of microgreens adds a pop of green color and texture to this meal
- Seasonings: garlic powder, flaky sea salt, and ground black pepper add a nice boost of flavor
- Recommended tools: toaster, toaster oven, cast iron skillet
🫒 What is tapenade?
Tapenade is a mixture of crushed olives and capers that is mixed with olive oil and herbs to create a paste. Making fresh tapenade is relatively easy (save for the the time spent cutting the small fruit flesh from around the seeds) but great versions can also be found in your local grocery store (while I love making things from scratch, sometimes you have to know when to just buy a jar pre-made and call it a day).
Tapenade is said to have originated from the south of France, however similar olive, caper and oil spreads have been found in Mediterranean cultures for thousands of years. It is often used as a spread on top of crostini, like in this recipe, but is also used as a topping for crackers, vegetables, and hummus in Greek, Spanish, and Italian cuisines.
🥣 How to make (step-by-step photos)
1️⃣ Step One: Make tapenade toast
The first step to making olive tapenade toast is to…toast the bread! To do this you can toast the bread in a traditional toaster or toaster oven, or you can alternatively lay the bread facedown in a warm pan and cook on both sides until the bread is crispy.
When the bread is toasted, drizzle it with olive oil and sprinkle it with garlic powder. Then spread the olive tapenade on top and sprinkle the toast with microgreens. Then set the toast aside while you make the eggs.
2️⃣ Step Two: Make the sunny egg
Next it’s time to make the sunny side up eggs. Do this by heating a small amount of butter in a small frying pan of medium heat.
Then crack your eggs into the pan, being careful not to break the egg yolks. Let the eggs cook until the whites are cooked through but the yolks are still runny, which takes about 7-8 minutes.
👉 Sunny egg tip: Don’t overcook the eggs! If the yolks look like they’re beginning to harden, reduce the heat. To get crispy sides of the egg whites, use your spatula to move a little of the hot butter from the pan on top of the whites to cook and harden them, without overcooking the yolks.
3️⃣ Step Three: Season and serve
When the sunny eggs are done, carefully place them on top of the tapenade breakfast bread. Then sprinkle flaky sea salt and fresh cracked pepper on top before digging in. Enjoy!
🧊 How to store
- Refrigerator storage: Because of the sunny egg on this recipe, it is best when consumed freshly made. However you can make the crostini ahead of time and top with a precooked egg.
- Freezer storage: We do not recommend freezing this recipe.
🍞 More tasty toast recipes
Want more tasty topped toast recipes? We’ve got you covered:
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Olive Tapenade Crostini with Sunny Egg
Ingredients
- 2 pieces whole grain bread
- 2 teaspoons olive oil
- ⅛ teaspoon garlic powder
- 2 tablespoons olive tapenade
- ½ cup microgreens
- 1 pat butter
- 2 large eggs
- 1 pinch salt and pepper
Instructions
- Make tapenade toast: First, made the toast by toasting bread in a toaster, toaster oven, or by laying flat on a skillet until the bread is crispy on all sides. Then drizzle the toasted bread with olive oil, sprinkle it with garlic powder, and top it with olive tapenade and microgreens.
- Make the sunny egg: Next, make the runny egg. Heat butter in a small frying pan over medium heat. Crack eggs into the pan, being careful not to break the yolks. Let eggs cook undisturbed until the whites are cooked but the yolks are still runny, about 7-8 minutes. Reduce the heat if the yolks are beginning to cook.
- Season and serve: When the eggs are done, carefully place the sunny egg on top of the tapenade crostini toast and sprinkle with flaky sea salt and fresh cracked pepper. Then enjoy!
Recipe Notes
- Leftovers & Storage: Because of the sunny egg on this recipe, it is best when consumed freshly made. However you can make the crostini ahead of time and top with a precooked egg, however I strongly suggest to cook your eggs over medium or over hard if you’re making this recipe and eating it later.
Nutrition Information
UPDATE: This recipe was originally published in May 2018 and updated for clarity in May 2022.
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