Baked Egg Whites with Olives

For baked egg whites with olives, drain the olives very well, cut into slices, again pat well. Parsley wash dry and finely chop, stir into the egg whites, season with pepper. Salt is not really necessary, because the olives give enough seasoning.

Brush the bottom of a small casserole dish and a serving ring with oil. Place the dish in the casserole and preheat the oven to 150 degrees.

Once the oven is hot, pour the egg white and olive mixture into the mold and let it set for about 10 minutes. Remove from the oven, cool slightly, then loosen the edges of the mold from the egg white with a pointed knife, lift off the mold.

Depending on the size and shape, slice the egg whites, arrange and sprinkle with fresh spring onion. Cut remaining olives in half and dress with the spice marinade.

Serve with salad and a toasted slice of white bread, ciabatta, etc….

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