Scrambled eggs with black olives

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!

Scrambled eggs with black olives Ohmydish biutter, black olives tapenade, cream, dairy butter, easter, egg, eggs, large eggs, pepper, salt, Scrambled eggs with black olives, truffle tapenade Breakfast, Lunch World These scrambled eggs with black olives look amazing during an Easter brunch. Scrambled eggs are done very quickly, you can also use truffle tapenade. 6 personen6 large eggsknob of butterdash of cream2 tablespoons black olives tapenadepepper and salt

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