Scrambled egg with mushrooms, Spanish style.

I got some free range eggs from Linda, and then Kenny bought me some too – all wonderful, but that was a lot of eggs. So I made this. It is from the Moro cookbook, by Sam and Sam Clark .

INGREDIENTS:

  • 500g mushrooms (a mixture, could include chanterelles, other wild mushrooms)
  • 3 tbsp olive oil
  • 1 clove of garlic, finely chopped
  • 25 butter
  • 6 eggs, broken into a bowl. Do not beat the eggs. 
  • 3 tbsp milk
  • 40g serrano ham, cut into small strips
  • 1 tbsp chopped parsley
  • salt and pepper

METHOD:

  • Clean the mushrooms and slice them roughly. 
  • In a large frying pan, heat the olive oil over a medium heat. Add the chopped garlic, and fry for only a minute, then add the mushrooms. It will look like you have too many mushrooms, but don’t worry, all will be fine. Fry for around 5 minutes or so, stirring, so that the mushrooms are soft. 
  • Add the ham, salt and pepper, cook for another minute, and then transfer the mixture to a bowl. 
  • In the same pan, melt the butter and then add the eggs and mil. Stir the eggs with a fork or wooden spoon so that the eggs break up a bit. 
  • When they begin to set, return the mushrooms to the pan, along with the chopped parsley, and continue to cook until any eggwhite has set. 

Serve with fresh bread. 

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