Garlic and black olive butter

This is a very, very tasty snack or addition to breakfast. I recommend preparing this oil in advance, so that it has time to fill with the flavors of all the ingredients. I recommend serving it with warm bread.


  • 250 g of good tasty butter,
  • 150 g of Olives (you can use any, but I like it best with the blackest dried). Most importantly, remember that the taste of this snack oil directly depends on the taste and quality of Olives.
  • 1 tsp. ground dry garlic (can be replaced with 1-2 cloves of fresh, passed through a garlic chopper),
  • 2 tsp dried herbs oregano / rosemary,
  • Salt and pepper to taste.

How to do:

1. soften butter at room temperature.

2. free the olives from the bone, cut arbitrarily without bringing them to the paste.

3. when the butter is soft, mash it with a fork, add the olives, garlic and herbs, mix thoroughly and season with salt / pepper to taste. A lot of salt and pepper is not worth it, because later the olives will give their spice to the oil, keep this point in mind.

4. transfer the butter to an airtight container if you intend to store it, or to a nice serving dish if you plan to serve immediately. his to the table. Send it to the refrigerator to brew for 1-2 hours. When serving, you can sprinkle it with olive oil and garnish with olives.

Crackers with tuna, poached egg and guacamole

For 4 small sandwiches you will need 1 can of tuna in its own juice( 200 gr.), 1 avocado, 1/2 tomato, 1/2 red onion, 4 buns, a little sauces and spices, and do so:

Buns here will suit any. I made yeast-free, as I usually use for burgers (recipe hereCut in half, dry in toaster/frying pan/oven until crisp.

Here I make a simplified version of guacamole, and not with lime, but with lemon juice, because it goes more with tuna. Chop 1 avocado with a fork, add 1/2 large tomato, cut into cubes (it is better to drain the liquid), 1/2 small head of red onion cut very finely and add to the rest of the ingredients. Squeeze the juice of 1/3 lemon, mix everything, add salt and pepper to taste.

Tuna dip: chop the tuna with a fork (no liquid, just pulp), after grinding add 2-3 tsp.Greek yogurt/low-fat sour cream and 1 tsp. Dijon mustard. Need a thick creamy consistency.

Cook a poached egg (recipe here).

We collect the sandwich: spread a little cream cheese/feta on the bottom bun, then spread the guacamole, then the tuna paste, poached egg on top, season with salt and freshly ground pepper, close the second bun. You can sprinkle with green onions, it also fits well here.

This dish will appeal even to meat eaters;)

Poached egg, the best recipe

I have tried many ways of cooking poached eggs, and chose this method, here’s my simple recipe:

1. Pour cold water into the pot/saucepan/saucepan with a not very large diameter bottom (12-15 cm). Water should be approximately 4-5 cm. Add 1-2 tbsp of vinegar.

2. While the water is heating, carefully break the egg into a bowl, make sure that the shell does not fall into it. If the yolk breaks in the process, then this poached egg will not work – make it into scrambled eggs or any other dish that does not require the integrity of the yolk.

3. After the water began to softly bubbling (not boiling!), spoon/spatula intensively stir it around to make a funnel. Then gently pour in the center of the crater zaranee harvested egg.

4. I cook 2-3 minutes until protein is well grabbed. Take out with a slotted spoon and put straight into the skimmer on a plate and let the excess water drain. At this time, repeat the process with the next egg. Next shift is still warm, but not wet egg with a skimmer on a dish.

This sandwich (see photo) I do so: dried rye bread, then smear with cream cheese, spread sliced avocado, a poached egg, salt, pepper, truffle oil and balsamic cream. You can sprinkle with grated Parmesan cheese. Incredibly tasty!

Also the poached egg can be added to soups, cereals and salads.

Important. If you are going to cook the poached egg out of this recipe, and in cooking foil, as recommended by many, please be careful and do not touch film bottom of skillet. It can melt and all your eggs will flow out into the water, and then you have this film to unbolt the bottom. It happened to me, you don’t want;)