These scrambled eggs with black olives look amazing during an Easter brunch. Scrambled eggs are done very quickly, you can also use truffle tapenade.
The main thing:
Other stuff:
Made by Véronique
Published at 2018-03-19, this recipe is for 6 people and takes 15 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 15-02-2021
View the original recipe via:
https://ohmydish.com/recipe/scrambled-eggs-with-black-olives
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.
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!