Olives for Breakfast

01Method

1. 1

   Bring water to a boil in a pot with salt and vinegar. Cut the bread into small cubes and toast them in olive oil until golden.

2. 2

   Create a gentle whirlpool in the boiling water and carefully crack the eggs into it one at a time. Cook for 4 minutes, then transfer each egg to a serving cup.

3. 3

   Finely chop the olives and combine with olive oil and pepper. Spoon the olive mixture over the eggs, season with salt and pepper, then garnish with the toasted bread cubes and chopped chives.