Fried eggs with kalamata olive tapenade

Try this recipe by Theodore Kyriakou for breakfast - it also makes a great brunch or lunch dish and a delicious light supper.

• Serves: 2

What you need:

• 2 eggs, preferably free-range
• 1 knob of butter
• 1 teaspoon of olive oil plus some extra
• 2 small tomatoes
• Sea salt and freshly ground black pepper
• Good sour dough bread
• A small jar of good Kalamata olive tapenade
• 200g tub of Tims Dairy Greek Style Natural Yogurt

What you do:

1. In a heavy bottomed frying pan add a knob of butter and a drizzle of olive oil and gently fry 2 eggs over a medium heat, until the whites are set but the yolk is still runny.
2. I love sour dough bread for breakfast, so I cut two slices together with some sliced tomato. Sprinkle over a healthy splash of good olive oil and seasoning then top with the sliced tomato and fried eggs. On top of each egg add one teaspoon of the Kalamata olive tapenade and one small spoonful of Tims Dairy Greek style natural yogurt. Serve immediately while still warm.

Cook's tip:

"I love sour dough bread for breakfast so I use this type of bread but try your favourite loaf too," says Theodore Kyriakou.

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