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Scrambled Egg on Olive Toast
Serves 2
This classic French combination of eggs and tapenade takes only a few minutes to prepare.
Ingredients:
4 eggs
¼ cup cream
1 tablespoon butter
2 slices sour dough bread
1 tablespoon Sandhurst olive paste
4 Sandhurst semi-dried tomatoes
2 t.phpoons shredded parsley
Here's How:
- In a medium bowl whisk together eggs and cream.
- Place a non stick frypan over a medium heat. Add butter and melt to coat base of pan. Pour in egg mixture. Meanwhile toast bread. When egg is just setting around edges (this takes about a minute) use a wooden spoon to gently push the egg from the edges to the centre. Continue cooking in this way until all the egg has set. Spread toast with olive paste and top with egg, semi-dried tomato and shredded parsley.
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Goats' Cheese Canapés
