• Breakfast / Food

    Manzanilla Olives from Spain Eggs Benedict

    Growing up, it’s safe to say that I had a pretty limited palate when it came to food. My mom was a great cook, but our weekly menu options were limited to a handful of staples: chicken and rice, beef and potato stew, spaghetti and meatballs and our weekly pizza takeout. When it came to going to restaurants, it was often the same two – a popular, family-friendly chicken place or the local Chinese buffet.

    Don’t get me wrong, I never complained and always enjoyed our family meals together, but it wasn’t until I met Chris that I realized just how limited my food experience had been growing up. I can remember the first time I ever tried sushi, I actually gagged and had to cut the roll in half, which sent Chris into hysterics! I couldn’t handle garlic either – I can remember when I first started eating it in our early dating years, it would always make me feel sick to my stomach.

    Chris had grown up with a deep appreciation for food from all cultures. It was one of his and his moms favourite thing to do together – to go out and try new cuisines. So naturally, when we started dating, he needed to make sure my food palate was expanded if our relationship was going to work!

    There were not only so many foods I had never tried, but also so many I had never even heard about. One of those happened to be one of Chris’ favourite breakfast dishes – Egg’s Benedict. I had no clue what it was, but the way Chris would talk about it made me realize that I definitely needed to give it a try.

    To no surprise, I fell in love with it too. What’s not to love – English muffin, ham, a poached egg and hollandaise sauce over the top! Delicious!

    Over the years, however, we’ve loved trying different versions of this breakfast classic at various restaurants that we visit. The options are truly endless for what you can stack together to create the perfect breakfast bite.

    So today, inspired by my love for Olives from Spain, we thought we’d try a twist on one of our favourite breakfast dishes and come up with Manzanilla Olives From Spain Eggs Benedict. While my palate may have been somewhat limited growing up, one things for sure – I’ve loved Olives from Spain since I was a child! True story – one of my best friends and I would eat them as a snack during a movie instead of chips or ice cream! I could seriously eat them morning, noon and night!

    This recipe has so much flavour and brings to life the Manzanilla Olives from Spain in two different ways – as part of the tapenade that is spread on the toast and then to top off the creation for an added punch! The tapenade is so versatile that you could definitely use it in a variety of ways including on your next charcuterie board to spread on crackers too!

    Anyways, enough of the chatter, let’s dig right in and share the recipe!

    Manzanilla Olives from Spain Eggs Benedict

    Ingredients

    • 1 cup Manzanilla Olives from Spain
    • 1 small clove crushed garlic
    • 1/2 juice of lemon
    • 2 tbsp capers
    • 3 tbsp finely chopped flat leaf parsley
    • 2 tbsp olive oil
    • 2 eggs
    • 1 English muffin
    • 2/3 cup finely shredded Manchego cheese
    • 1 chorizo, finely shredded Manchego cheese

    Instructions

    • Prepare the tapenade
      Combine 2/3 of the chopped olives with the garlic, olive oil, lemon juice and capers in a food processor. Pulse until blended into a paste. Fold in the last 1/3 of the olives and the parsley. Set aside.
      2. Set your oven to broil
      Place your oven rack as close to the top as possible and set your oven to the broil function. You want it to be as hot as possible so the cheese melts quickly without cooking the eggs too much more.
      3. Toast English muffin
      Just before you poach the eggs, be sure to toast the English muffin. Once it’s toasted, top it with a generous serving of tapenade and several slices of chorizo.
      4. Poach eggs
      Bring your water up to 90˚ C but do not let it boil. Crack your eggs into a very small dish or ramekin. Gently pour the egg into the water and allow it to poach. Poach the egg until it is just barely finished (the egg will cook more when you broil the cheese)
      5. Broil, plate and serve
      Place the poached egg on the English muffing that you’ve topped with tapenade and chorizo. Put a mound of the finely shredded manchego cheese on top of the egg and then broil until the cheese is bubbly, approximately 2-3 minutes. Top with a few sliced Manzanilla olives and a sprinkle off chopped parsley and serve.

    Friends, trust me when I say that if you are a fan of Olives from Spain, you will LOVE this recipe! The tapenade is so delicious and the best punch of flavour to start off your morning right!

    Buen Provecho!

    Love & Blessings,

    Christine

    Note: This post was sponsored by Olives from Spain. As always, the thoughts and opinions are 100% my own.


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