I find it really hard to eat breakfast but I’m realizing lately that I need to make it more of a priority. What better way to convince myself to eat than to make breakfast really flavourful and nutritious. There’s nothing like eggs and black olives. Also, if you’re gluten free, this would also go well on a brown rice cracker or as a salad. Likewise, for a paleo or whole30 version (maybe served stuffed in tomatoes or even eggs themselves) see this recipe for homemade olive oil mayonnaise.
Black olives in brine also work just as well (if not better).
2 boiled eggs
1/2 TBSP mayonnaise
8 oil cured black olives
1 roma tomato
1/2 cup – 3/4 cup mixed greens of your choice
fresh cracked black pepper
pinch of salt
1 slice of toasted whole grain bread
Boil eggs to medium – about 4-5 minutes boiling. While they’re boiling you can do the rest of the prep work: 1) toast the bread 2) remove the pits from the olives then finely dice them 3) thinly slice the tomato.
When the eggs are ready, peel and put them in a bowl then use a fork to roughly chop them and combine with the olives, mayonnaise and a pinch of salt.
Lay greens on toast, then tomato, and finally the egg.
Crack some fresh pepper on top.