Huevos Revueltos (Spanish Scrambled Eggs) — Los Amigos Precede

April 16, 2014

‘Tis hatched and shall be so.
~William Shakespeare, The Taming of the Shrew

Likely due to post-Easter lags in sales, May has become Egg Month and delectable asparagus usually abounds then, so be accoutered with a huevos revueltos recipe. Revueltos are moist and creamy scrambled eggs mingled with such friends as sautéed mushrooms, artichokes, spinach, squash, potatoes, jamón, serrano, chorizo, squid, anchovies, sea urchin, lobster, shrimp, et al.

Unlike the usual scrambled eggs, they are sautéed with olive oil (not butter); their flavorful friends are added before the eggs (not afterward); and finally, the eggs are not whisked with a dollop of cream beforehand and often enter the pan just with the yolks broken.

Savor this Spanish gem, more often at lunch or a late dinner.

HUEVOS REVUELTOS

3 T extra virgin olive oil
3 plump, fresh garlic cloves, peeled and smashed
2 C artisanal bread, cut into 1/2″ cubes
Sea salt and freshly ground pepper

2 ozs diced or julienned jamón or serrano ham
1 or 1 1/2 lbs thin asparagus, cut on the bias in 2″ lengths
1 bunch green Spring onions, chopped
1 t garlic, peeled and minced

8 large local farm eggs, lightly whisked (or simply with yolks broken)
Sea salt and freshly ground black pepper
Pinch of pimentón

2 T Italian parsley leaves and/or other herb of choice, roughly chopped

Put olive oil in a heavy, large skillet over medium high heat until shimmering but not smoky. Add peeled garlic cloves and allow to sizzle and turn until just lightly browned on all sides, then remove and discard. Add bread, season with salt and pepper, lower heat to medium and gently fry until lightly browned and crisp, about 2 minutes. Remove bread and set aside to cool.

Add jamón or serrano and cook lightly. Add asparagus, season with salt and pepper, and cook greens through until firm, about 3-4 minutes. Add green onions and minced garlic and cook 1 minute more.

Crack eggs into glass bowl and season with salt, pepper and pimentón and lightly whisk or break yolks only. Pour into pan onto remaining ingredients and cook, slowly stirring with a wooden spoon or spatula, just until soft and creamy, about 3-4 minutes. Add parsley and/or herb(s), top with fried bread, and serve promptly.

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One Response to “Huevos Revueltos (Spanish Scrambled Eggs) — Los Amigos Precede”


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