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Scrambled Eggs and Cockles

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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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  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.