Fruits & Vegetables
Olive Tapenade Bruschetta With Mango and Eggs
Elevate your brunch game with this stunning fusion of Mediterranean and tropical flavours! Crispy bruschetta topped with rich olive tapenade, sweet mango, and perfectly cooked eggs creates a sophisticated dish that's surprisingly simple to make. It's the perfect balance of savoury, sweet, and utterly delicious!
Top Tips 💡
- Choose ripe mango – it should give slightly when pressed and smell sweet at the stem end
- Don't skip the garlic rub – this simple step adds incredible flavour to the bruschetta
- Make tapenade ahead – it keeps in the fridge for up to a week and the flavours develop beautifully
- Serve immediately – bruschetta is best enjoyed fresh while the bread is still crispy
- Customize your eggs – try poached, soft-boiled, or even scrambled if you prefer
Why You'll Love This Recipe
This Olive Tapenade Bruschetta with Mango and Eggs is the ultimate brunch showstopper! The salty, briny tapenade pairs beautifully with the sweet, juicy mango, while the rich egg yolk brings everything together in perfect harmony. It's sophisticated enough for entertaining but simple enough for a weekend treat.
The combination might sound unusual, but trust us – these flavours work together brilliantly! Plus, it's packed with healthy fats, protein, and vitamins to fuel your day in the most delicious way possible.
Share your beautiful bruschetta creations with us @waterhousesqualityfood – we'd love to see your gourmet masterpieces! 🥖✨
Serves 4 | Prep time: 15 minutes | Cook time: 10 minutes | Total time: 25 minutes
Ingredients
For the Olive Tapenade:
- 200g mixed olives (Kalamata and green), pitted
- 2 cloves garlic, minced
- 2 tbsp capers, drained
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp fresh thyme leaves
- Freshly ground black pepper
- 1 rustic baguette or sourdough loaf, sliced into 1.5cm thick pieces
- 2 tbsp olive oil for brushing
- 1 clove garlic, halved (for rubbing)
- 4 large free-range eggs
- 1 ripe mango, peeled and thinly sliced
- Fresh basil leaves
- Microgreens or rocket (optional)
- Chilli flakes (optional)
- Sea salt and black pepper
Available in our store
Garlic
Original price was: £0.75.£0.69Current price is: £0.69.
Large Free Range Farm Eggs (pack of 6)
£3.40pack of 6
Lemons
£0.95
Mango
£4.50Each
Nina’s Organic Sourdough Bread
£6.50Each
Rocket
£2.90150g packetStep 1
Make the Olive Tapenade
Add the pitted olives, minced garlic, capers, olive oil, lemon juice, and thyme to a food processor. Pulse until you achieve a chunky paste – don't over-process, you want some texture! Season with freshly ground black pepper. Taste and adjust seasoning if needed. Set aside while you prepare the rest of your ingredients.
Step 2
Toast the Bruschetta
Preheat your grill or griddle pan to medium-high heat. Brush both sides of the bread slices with olive oil. Toast for 2-3 minutes on each side until golden and crispy with beautiful char marks. While still warm, rub one side of each slice with the cut side of the garlic clove for that classic bruschetta flavour. Arrange on your serving platter.
Step 3
Cook the Eggs
Heat a non-stick frying pan over medium heat with a drizzle of olive oil. Crack the eggs into the pan and cook to your preference – we love them sunny-side up with runny yolks for this dish, but poached or soft-boiled eggs work beautifully too! Season with a pinch of sea salt and black pepper. Cook for about 3-4 minutes for runny yolks, or longer if you prefer them more set.
Step 4
Assemble and Serve
Spread a generous layer of olive tapenade on each toasted bruschetta. Arrange the fresh mango slices on top, then carefully place a cooked egg on each piece. Garnish with fresh basil leaves, microgreens if using, and a sprinkle of chilli flakes for a bit of heat. Finish with a crack of black pepper and a tiny pinch of sea salt. Serve immediately while the toast is still crispy and the eggs are warm!
