My F&W
quick save (...)

Scrambled Eggs and Cockles

  • FAST

These eggs, which Andy Nusser adapted from a dish at the Barcelona tapas spot Bar Pinotxo, get scrambled with clams, serrano ham and a bit of sparkling wine, which lightens the texture.

Plus: More Appetizer Recipes and Tips

  1. 1/4 cup extra-virgin olive oil
  2. 4 ounces serrano ham, cut into 1/4-inch dice (1 cup)
  3. 2 garlic cloves, thinly sliced
  4. 1 cup cava or dry sparkling white wine
  5. 1 pound cockles, scrubbed and rinsed
  6. Pinch of crushed red pepper flakes
  7. 8 large eggs, beaten
  8. 4 scallions, thinly sliced
  9. Toasted country or sourdough bread, for serving
  1. In a 10-inch nonstick skillet, heat the olive oil. Add the ham and garlic and cook over moderately high heat, stirring, until lightly golden, about 5 minutes. Add the wine, cockles and crushed red pepper, cover and cook until the cockles have opened, about 3 minutes. Using a slotted spoon, transfer the cockles to a plate.
  2. Boil the liquid in the skillet until reduced to 1/4 cup. Add the eggs and scallions and cook, stirring, until soft curds form. Transfer the eggs to plates, top with the cockles and serve with toast.

Suggested Pairing

Lively, effervescent cava.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.