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Scrambled Eggs With Black Olives

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These scrambled eggs with black olives look amazing during an Easter brunch. Scrambled eggs are done very quickly, you can also use truffle tapenade.

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Scrambled eggs with black olives
15 minutes 6 people Lunch
Scrambled eggs with black olives

Ingredients

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  • 6 large eggs
  • knob of butter
  • dash of cream
  • 2 tablespoons of black olives tapenade (or blend black olives yourself)
  • pepper and salt to taste
Scrambled eggs with black olives ingredients
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Kitchen equipment

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  • small knife
  • 2 medium-sized bowl
  • large skillet
  • clean kitchen towel
  • silicone spatula


Scrambled Eggs With Black Olives

15 minutes 6 people Lunch

View the original recipe via:
https://ohmydish.com/recipe/scrambled-eggs-with-black-olives


Preparation -- 5 minutes

Carefully remove the top of the eggshells, it's best to use a small knife for this. Add the eggs to a medium-sized bowl and season with pepper and salt.

Carefully rinse the eggshells under running water and place them upside down on a clean kitchen towel.  

Scrambled eggs with black olives
Scrambled eggs with black olives

Finishing the scrambled eggs with black olives -- 10 minutes

Heat a knob of butter in a large skillet and add the beaten eggs. Carefully stir the eggs with a silicone spatula. Make sure the eggs won't stick to the bottom.

If the eggs are about just right, they're still a bit soft, you can transfer them to a medium-sized bowl so the cooking process will stop. Add a bit of cream and olive tapenade.

Divide the scrambled eggs over the eggshells and serve immediately. The stuffed eggshells will stay on top on a mountain of coarse sea salt. Enjoy!


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