Spanish cuisine · Breakfast & Eggs

Scrambled Eggs with Young Garlic

Soft scrambled eggs with young green garlic, cooked only to the creamy stage in plenty of olive oil.

Ingredients · for 2 servings

• 2 bunches young green garlic (ajetes, spring onions as a substitute)
• 5 eggs
• 4 tbsp olive oil
• 2 tbsp cream
• 4 slices country bread
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Wash the green garlic, trim off the wilted tips and cut the stalks into pieces about 3 cm long — keep the pale ends and the dark green parts separate.
2. Warm 3 tbsp olive oil in a nonstick pan over low heat and gently sweat the pale pieces for 5 min. until soft and sweet.
3. Add the dark green parts and cook another 2 min. until wilted but still bright green; season with salt and pepper.
4. Whisk the eggs with the cream only loosely — they should stay visibly marbled — and pour over the garlic in the pan.
5. Lower the heat and gently push the mixture from the edge to the center with a wooden spoon for 2–3 min. until just set but still glossy and moist; remove from the heat at once.
6. Toast the bread slices in the remaining olive oil for 1 min. per side, top with the scrambled eggs, scatter with chopped parsley and serve immediately.