Active Time
Total Time
25 MIN
Serves : 4

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

How to Make It

Step 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.

Step 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.

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