egyptian · breakfast
Butter and olives toast
Traditional Mediterranean savoury breakfast: warm whole bread, salted butter melting into the crumb and a handful of black or green olives. Eaten across the Levant for centuries.
- Prep
- 5 min
- Cook
- 3 min
- Servings
- 1
- Difficulty
- easy
Steps
- 01
Pit the olives
2 minPit thirty grams of cured olives, a mix of black Kalamata and green Nabali if possible. Halve each olive lengthwise to release the aroma.
- 02
Soften the butter
1 minTake a tablespoon of salted butter from the fridge ten minutes before. It must be soft enough to spread without tearing the warm bread.
- 03
Toast the bread
3 minToast the whole bread on medium heat for three minutes. Aim for a golden crust and an interior that still steams when broken open.
- 04
Spread the butter
1 minSpread the soft butter immediately so the residual heat melts it into the crumb. The toast should glisten without leaving a heavy film on the surface.
- 05
Top with olives
1 minPress the olive halves cut-side down into the butter so they hold during the first bite. Serve with mint tea or coffee.
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This article relays the public teachings of Dr. Diaa Al-Awadi for educational and informative purposes. It is not medical advice. Consult your physician before any dietary change. Legal notice.