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:
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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!