Egg Toast with Mango and Black Olive Tapenade



of which Sugars6g7%
of which Saturates1g5%

Nutrients Proportions

  • carbs 60%
  • sugars 14%
  • fats 20%
  • saturates 2%
  • proteins 10%
  • fibers 10%
* All data is per serving
Breakfast Egg Toast with Mango and Olive Spread Preview







This fragrant toast with black olive tapenade, mango chunks and egg is an easy and quick recipe for a healthy and nutritious meal.

Breakfast egg and bread recipes are a simple way to fuel your day with a protein-rich savoury dish. Eggs are not only a source of proteins with high biological value but they also provide healthy fats and many vitamins, minerals and trace elements.

But if you’re bored with the same old French toast or those simple scrambled eggs, this easy vegetarian toast recipe will blow your mind with its easy and tasty toast toppings!

Also, a fun way to prepare the egg is to fry it or poach it in poachette rings, for a nice round shape that fits perfectly over the toast!

The combination of tangy olives and sweet mango will give your breakfast a whole new flavour.

The black olives tapenade, a classic of the French cuisine, is prepared with just a few capers and a splash of olive oil. You also use the store-bought one, but if you follow the steps below you can quickly learn how to make it yourself.

Olives are a great source of healthy monounsaturated fats and they add richness to any dish.

Mango makes this recipe naturally sweet and boots its nutritional value as it provides over 50% of the vitamin C RDA and almost 20% of the vitamin A RDA per 100g.

As a healthier choice for the toasted bread, we recommend using whole wheat or whole rye bread slices, as they are higher in iron and fibre, and with a lower GI compared to plain white bread, meaning you’ll feel full for longer.


Print Recipe
ALLERGY ADVICE: For allergens, see ingredients in bold
Black Olives70 g
Garlic Clove1
Capers0.5 tsp
Extra Virgin Olive Oil2 tsp
Mango70 g
Sliced Rye Bread80 g
Black Pepper1 pinch
Salt1 pinch
Spring Onion1 tsp

step 1

To make this healthy egg breakfast toast, start by preparing the black olive spread.

Slice the olives, removing the pit, and bash them in a mortar with crushed garlic, capers and 1 tsp of extra virgin olive oil (1).

We recommend using a small garlic clove to avoid a strong garlicky taste in the olive tapenade.

Bash the ingredients until the olives have released their juices and you have a paste(2).

It is ideal to have a coarse mortar, as it will grind the ingredients more easily, like a granite mortar.

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step 2

Dice the mango into small chunks (1). (and, if there's any mango left, just blend it in a super delicious smoothie!)

Toast the rye bread slices in the toaster or in the oven until crispy and lightly golden (2).

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step 3

To prepare the fried egg, heat 1 tsp of extra virgin olive oil in a pan.

Use egg poaching rings to get nice round eggs, perfect for sitting on the toast. To do so, brush the rings with some olive oil to prevent the eggs from sticking, place them into the pan and crack the eggs directly into each egg ring.

Cook the eggs at medium heat for 3 to 5 minutes or until you have a firm, bouncy white and a runny yolk. Then, season with black pepper and salt (1).

To assemble these yummy toasts, spread the olive paste over each bread slice, sprinkle with mango chunks and then lay one fried egg.

Finally, garnish with chopped spring onions (2).

Enjoy this nutritious breakfast toast with a healthy smoothie!

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Foodacious Tips

To boost this egg breakfast toast even more with healthy toppings, you can sprinkle it with seeds, like ground flaxseeds or hemp seeds.