Olive Tapenade Crostini with Sunny Egg
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!
- 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
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!
- 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.
Serving: 1serving, Calories: 113kcal, Carbohydrates: 1g, Protein: 7g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 186mg, Sodium: 97mg, Potassium: 78mg, Fiber: 1g, Sugar: 1g, Vitamin A: 284IU, Vitamin C: 1mg, Calcium: 31mg, Iron: 1mg