“TIME FOR ME” TABLE
Before the Pandemic, we barely had time to dedicate to ourselves.
The hustle and bustle of everyday life, routine, and even social commitments left very little space for such everyday things as enjoying a relaxing moment at home.
A simple breakfast without looking at the clock, a light aperitif watching your favorite series, or a broth cooked over low heat, like those from long ago …
All these moments that return us to the comfort and relaxation of everyday life, have returned to stay, like the pleasure of cooking for cooking: more #slowfood and less #fastfood.
Because the return to comfort does not mean becoming more comfortable and neglecting what we eat, quite the opposite! It means spending more time on everything that makes us feel good and enjoying it in a more relaxed way!
A very Mediterranean philosophy, which fits perfectly with one of the star products of this diet: olives.
Because what is more comfortable than starting the day with a fluffy olive bread for breakfast? Or more relaxing than spending time preparing your own pizza dough, and adding the perfect touch with a few slices of olives?
Put relaxation on your table with olives from Spain!
BENEDICT EGGS, HOLLANDAISE MANZANILLA OLIVES SAUCE AND RYE BREAD
- 150 g of Manzanilla olives
- 4 fresh organic eggs
- 2 fresh organic yolks
- 125 g olive oil (mild taste)
- Splash white vinegar
- ½ loaf of sourdough rye bread
- 1 cup arugula leaves
- E. V. Olive Oil
STEP BY STEP INSTRUCTIONS
Chop the Manzanilla olives into slices and reserve some whole Manzanilla olives, separately.
For the dairy free hollandaise manzanilla olives put a bowl in a water bath (without touching the water), put the yolks and beat until white and doubled in volume. Little by little add the oil until emulsified, finish with a couple of tablespoons of sliced olives, a splash of vinegar, salt and pepper. Mix and set aside.
For the poached eggs, heat a saucepan with water and a splash of vinegar until it boils slightly. Crack the eggs and put them in a strainer over a cup to eliminate any liquid they may have, pour them into different small bowls. Stir the water in the saucepan with a spoon until it forms a swirl and carefully pour the egg in the center. Cook for 3 minutes and remove with a skimmer. Repeat this with all the eggs.
Cut the loaf into thick slices, toast them if we wish. On top put some arugula and grate with olive oil. Next, put an egg and dip it generously with the Manzanilla olives hollandaise sauce. Finish by adding a little freshly ground pepper, sliced Manzanilla olives and a whole olive on top of each egg.