Egg Flan in Stock

Serves 4

Ingredients

• 2 eggs S or M          
• 2 tbsp tapenade
• 500 ml stock   
• 1 tbsp olive oil
• A sprinkling of garden herbs

Preparation

Whisk the eggs with the tapenade and 2 tbsp stock     
Heat the oil in the saucepan
Fry an egg flan in the saucepan            
Heat the rest of the stock in a pan or microwave
Roll up the flan and cut into diagonal strips     
Pour the stock into the saucepan and add the egg strips, then the herbs 
Delicious as an entrée for a dinner

Egg tip: 

You can make tapenade yourself by crushing 1 peeled clove of garlic with 10 stoned black olives, 1 tomato, 1 tbsp strained capers, 20g anchovy fillets (desalinated in milk!) from a tin, 1 tbsp ground black pepper.

Serves 4