Ingredients
- 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

Kitchen equipment needed
- small knife
- 2 medium-sized bowl
- large skillet
- clean kitchen towel
- silicone spatula
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.

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!
Yummy!, I added different colored bell peppers for aesthetics. However, I used square quartered black olives (medium olives) because I am in love with them.
Hi Matthew, that’s sounds super delicious! Thanks for your lovely comment, have a great day!