These tasty Spanish-style scrambled eggs are perfect for serving as part of a lazy Sunday brunch or a simple lunch dish. Not a traditional British recipe but I will be forgiven once you try them. Quick, easy and delicious.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: Serves 4
- 200g shelled peas - 400g unshelled
- 2 cloves garlic, crushed
- 4 tbsp extra virgin olive oil
- 2 tbsp finely chopped mint
- 8 slices sourdough or ciabatta bread
- 8 free-range eggs
- 85g Serrano or Parma ham, torn into strips
- Salt and freshly ground black pepper
- Cook the peas in boiling salted water for 3-4 minutes until just tender, drain and set aside.
- In a heavy bottomed saucepan gently fry the garlic in the olive oil for 1 minute, taking care not to burn it.
- Add the cooked peas and the chopped mint and season well with salt and pepper.
- Toast the sourdough, butter it and keep warm on serving plates. Scramble the eggs until not quite set. Be careful not to over cook the egg as it will continue to cook when it is off the heat – this is not the time for rubbery eggs! Take off the heat and add the Serrano ham, cooked peas, garlic and mint and stir briefly to mix though the egg.
- Spoon the egg over the toast, garnish with a little extra mint, and eat immediately.