Ingredients

• 4 eggs

• 6 green olives

• 6 black olives

• 1 slice of white bread

• Virgin olive oil

• Salt and pepper

• Vinegar

• Chives

Directions

Boil the eggs in salted water with a few drops of vinegar for four minutes.

Chop the olives and mix with 2 spoonfuls of oil and pepper.

Cut the bread into small cubes and fry until golden, drain on kitchen paper and sprinkle with a few drops of vinegar.

Presentation: place the eggs in eggcups or shot glasses, open and remove the top part. Season with salt and pepper. Fill with the fried bread and olive tartare. Sprinkle with finely chopped chives.