Eggs Aujourd'Hui - cooking recipe

Ingredients

1 T. minced shallot
1 T. butter
3 eggs, well-beaten
1/2 t. Dijon mustard
1-2 t. black olive tapenade, to taste
1 T. grated Parmesan
S&P to taste

Preparation

Melt the butter in a skillet, throw in the shallot, hear it sizzle. While it sizzles, softens and browns, combine all other ingredients, beating til the olive is uniformly distributed throughout the egginess. When shallots are brown, throw in your egg mess, and scramble til your eggs are as done as you like them.