Ingredients
For the tapenade
Method
1. To make the tapenade, blitz all the ingredients into a food processor until you have a roughly chopped mixture. Toast the sourdough, then butter or oil it before spreading the tapenade on top. Cut into soldiers and top with the basil leaves.
2. For the dippy eggs, put a medium saucepan filled with water over a medium heat until you have a rolling boil. (Make sure your eggs are at room temperature, as this will prevent them from cracking when hitting the hot water.)
3. Turn the temperature down for a rapid simmer, then with a slotted spoon, gently lower the eggs into the water. Simmer for 4-5 mins and place the eggs into a bowl of ice water to quickly cool down. Place into an egg cup, cut the top off and enjoy with the tapenade toast.
TIP: You can make the tapenade up to 3 days in advance and keep it in an airtight container in the fridge.