Floating Olive Branch
Tzatziki & Roasted Tomato Eggs

Serves 4 



1 cup plain Greek yogurt 

2 tablespoons lemon juice 

1 tablespoon Honey Ginger White Balsamic 

1 tablespoon Roasted Garlic Infused Olive Oil 

1/4 cup cucumber, minced 

1 tablespoon fresh dill, chopped 

1 tablespoon fresh parsley, chopped 

Fleur de sel & black pepper, to taste 

 Roasted Tomatoes: 

1 pint cherry tomatoes 

2 tablespoons Roasted Garlic Infused Olive Oil

2 teaspoons Roasted Sesame Oil 

1/2 teaspoon Fleur de Sel 

Pinch of black pepper 

Pinch of sesame seeds 

2 tablespoons Roasted Garlic Infused Olive Oil

4 eggs 

Fleur de sel & black pepper, to taste

Fresh dill and parsley sprigs for garnish 

Naan or pita bread, toasted or grilled 


Preheat oven to 400°F and line a large baking sheet with parchment paper. 

Place yogurt, lemon juice, balsamic, olive oil, cucumber, dill, and parsley in a medium bowl, and stir to combine. Season to taste with salt and pepper and refrigerate until ready to serve. 

Place the tomatoes on the prepared baking sheet. Drizzle the tomatoes with olive oil and sesame oil, and season with salt and pepper. Place in the oven and roast for 20-30 minutes or until the tomatoes have burst slightly. Remove from the oven and sprinkle with sesame seeds. 

Heat olive oil (2 tablespoons Roasted Garlic Infused Olive Oil) in a large non-stick skillet over medium heat. Once hot, add the eggs, and cook until the whites are firm, about 3 minutes for sunny-side up. Season with a little sprinkle of salt and pepper. 

Divide the tzatziki between plates and spread out in an even layer. Top the tzatziki with roasted tomatoes and eggs and garnish with dill and parsley. Serve with toasted or grilled naan on the side for dipping.