Poached Egg Plate with Castelvetrano Olive Butter

A delicious combination of pureed Castelvetrano and olive oil to create a buttery spread served with protein rich eggs.

4 whole eggs
½ cup Castelvetrano green olives, pitted
2 tablespoons olive oil

To garnish:
high-quality olive oil
pinch of sea salt
freshly ground black pepper
chopped parsley or dill

View the full recipe at Nutrition Stripped →