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!

Summary

Recipe Name

Scrambled eggs with black olives

Ohmydish

Published On

2018-03-19

Preparation Time

5M

Cook Time

10M

Total Time

15M

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