olives Archives

Omelette recipes

Watercress and olive omelette

10 minutes

Soft-poached egg with creamed-feta and-olive toasts

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

200 g crumbled Danish feta
1 T crème fraîche
70 g green olives
Ciabatta
Spinach
Water
1 T white vinegar
1 free-range egg

Method

Mix the feta with crème fraîche until combined. Fold through the pitted and smashed green olives.

Toast slices of ciabatta and top with the creamy olive and feta mixture and wilted spinach. Fill a small saucepan halfway with water and place on a high heat.

Bring to a gentle simmer, then add white vinegar. Swirling the water with a spoon, crack in the free-range egg and poach for 1 to 2 minutes, depending on how you like your egg done.

Remove using a slotted spoon and place on top of the toasts. Season to taste and serve immediately.

Coffee pecan nut pie

Easy beef stew

Air-fryer buttermilk chicken breasts

Sticky pomegranate-glazed spare ribs

Pan-fried hake with olive tapenade

Watercress and olive omelette

Salad Nicoise

Cucumber gazpacho with black olives

Grilled feta Greek salad

Leek, red onion & Knockanore Oakwood Smoked Farmhouse Cheese salad

Grilled hake with green-olive mayonnaise

Summer asparagus salad

Salsa verde-dressed green salad

Nonna’s grilled peppers

Soft-poached egg with creamed-feta and-olive toasts

Soft-poached egg with creamed-feta and-olive toasts

Ingredients

Method