Tag: eggs

Spanish scrambled egg with mushrooms

I love the Moro cookbook. The recipes are simple and the flavours are bright and fresh. We had mushrooms and we had eggs so I followed their recipe. Just like you’d think, but better.

INGREDIENTS:

  • 500g mushrooms, a mixture of wild and fresh if available, including porcini, chanterelles, etc. We used horse mushrooms
  • 3 tbsp organic olive oil
  • 1 clove of garlic
  • 25g butter
  • 6 organic free-range eggs, preferably local
  • 3 tbsp milk
  • 40g slice serrano ham, optional
  • 1 tbsp fresh parsley
  • salt and black pepper

METHOD:

  • Clean and roughly chop the mushrooms.
  • Put a large frying pan over a medium heat and add the olive oil, and when the oil is hot, add the crushed garlic. Fry it until it begins to colour.
  • Immediately, add the chopped mushrooms and stir well. Fry for around 4 minutes
  • Add the sliced ham at this point, if you are using it.
  • Season with salt and pepper, and put the fried mushrooms aside in a bowl.
  • In the same pan, melt the butter
  • Meanwhile, break the eggs with the milk, and stir until the yolks are broken; the mixture should not be well mixed.
  • Add the eggs to the melted butter and stir until the eggs begin to set
  • Add the mushroom mixture and the chopped parsley, and continue to stir until the eggs are as cooked as you wish them to be. The white of the egg should be set.

Serve with toast.

La Piperade (eggs, peppers and tomatoes)

This is an Elizabeth David recipe, and it is a classic. I made it because one lot of neighbours had grown some splendid green peppers in their polytunnel, and another lot have the most fantastic free-range eggs. This serves 2, but it is easy to scale up the recipe according to the availability of ingredients, or number of people to feed.

INGREDIENTS:

  • olive oil
  • One small onion, finely sliced
  • 3 green peppers, cut into strips
  • 1 can organic chopped tomatoes (or, even better, use 500g fresh locally grown tomatoes, skinned and chopped)
  • 1 clove chopped garlic
  • Salt, pepper
  • 2 eggs, beaten

METHOD:

  • Heat a generous amount of oil or dripping in a large frying pan, and then cook the sliced onion until it begins to turn yellow.
  • Add the strips of green pepper, and cook on medium for up to 15 minutes.
  • Add the tin of chopped tomatoes, garlic, and salt and pepper. Some people add a little basil at this stage as well.
  • Cook until the tomatoes are in a pulp, and the mixture is good and thick.
  • Add the beaten eggs and stir until the mixture begins to thicken, like scrambled eggs.

Serve on a heated dish. This is good with toast and bacon or ham.