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Manzanilla Olives from Spain Eggs Benedict


  • 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


  • 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.