Spanish cuisine · Vegetable Dishes

Scrambled Eggs with Tender Garlic Shoots

Young green garlic shoots gently fried in olive oil and bound with creamy scrambled egg.

Ingredients · for 2 servings

• 300 g green garlic shoots (ajetes, or spring onions instead)
• 5 eggs
• 4 tbsp olive oil
• 1 tbsp cream
• 1/2 bunch flat-leaf parsley
• 1 tsp sweet paprika
• Salt, pepper

Instructions

1. Wash the garlic shoots, trim off the tough ends and cut the stalks into 3 cm pieces.
2. Heat olive oil in a non-stick pan over medium heat and slowly fry the shoots with a pinch of salt for 7–8 min. until soft and lightly browned at the cut edges.
3. Whisk the eggs with the cream, salt and pepper only loosely – streaks of egg white should still be visible.
4. Turn the heat to the lowest setting, pour the egg mixture over the shoots and slowly push it from the edge to the center with a wooden spoon.
5. Remove from the heat after 2–3 min., as soon as the mixture has set creamy but still looks glossy and moist – it keeps cooking from residual heat.
6. Serve immediately on warmed plates, sprinkle with paprika and chopped parsley, and serve with toasted bread.