Scrambled Eggs and Cockles

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.

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  • Total Time:
  • Servings: 4

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  • 1/4 cup extra-virgin olive oil
  • 4 ounces serrano ham, cut into 1/4-inch dice (1 cup)
  • 2 garlic cloves, thinly sliced
  • 1 cup cava or dry sparkling white wine
  • 1 pound cockles, scrubbed and rinsed
  • Pinch of crushed red pepper flakes
  • 8 large eggs, beaten
  • 4 scallions, thinly sliced
  • Toasted country or sourdough bread, for serving

How to make this recipe

  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.

Contributed By Published December 2005

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