Spanish · Brunch
Scrambled Eggs with Baby Eels
Soft Spanish scrambled eggs folded with baby eels, garlic and guindilla chili, cooked gently over low heat in olive oil and butter to a loose, custardy curd. Finished with fresh parsley and served with toasted bread for a coastal northern Spanish plate.
$15
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
467Calories
39.2gProtein
27.7gFat
15.1gCarbs
1.4gSugar
1.2gFiber
582mgSodium
718mgChol
8.5gSat Fat
380mgPotassium
110mgCalcium
3.8mgIron
3.2mcgVitamin B12
3mgVitamin C
low-carb
protein-rich
mediterranean
hidden-gems
weekend-brunch
gluten-free
Instructions
1
Prep
Crack eggs into a bowl, season with salt, and beat lightly with a fork until just combined.
2
Saute
Warm olive oil in a small nonstick skillet over medium-low heat, add garlic and guindilla chili, cook 1 minute until garlic turns pale gold.
3
Saute
Add baby eels and toss gently in oil over medium-low heat for 30 seconds until opaque and glossy.
4
Scramble
Pour beaten eggs into skillet, add butter, stir slowly over low heat for 2–3 minutes until soft curds form and mixture looks slightly wet.
5
Plate
Transfer scrambled eggs to a warmed small plate, scatter parsley over top, and serve immediately with toasted bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs
- 14 oz400g baby eels (angulas)
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp butter
- 2 clove2 clove garlic
- 22 small dried guindilla chili
- 2 tsp2 tsp fresh parsley
- 2 pinch2 pinch salt
- 2 slice2 slice sourdough bread
