Scrambled Eggs, Spanish style from ” The Food and Wines of Spain” by Penelope Casas.
Ingredients
- 1/4 lb baby or young spinach leaves washed and drained
- sea salt
- 3 tbsps butter
- 1 slice bread crusts removed and cut into four triangles
- 6 medium large Prawns: shelled and halved
- 2 free range eggs
- 1 tbsp milk
- freshly ground black pepper
Servings:
Instructions
- Put the spinach in a saucepan with a little salt. Cover and cook over a medium heat for about 5 minutes. Drain.
- Heat 2 tbsps of the butter in a small frying pan . Saute the bread triangles over a low heat until golden and crisp. Remove and keep warm then wipe out the pan.
- Half fill a large skillet with water for use as a double boiler. Bring to a boil then reduce to a simmer.
- Melt the remaining 1 tbsp butter in the small frying pan, add the prawns and cook for about 3 minutes then remove from the heat.
- Beat the eggs with the milk , salt and pepper in a small bowl. Add to the pan with the prawns and place inside the larger pan, double boiler fashion. Stir constantly with a wooden spoon until the eggs just begin to set.
- Gently mix in the spinach and continue to cook until the eggs are set but still quite soft. Serve with the bread triangles.
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