Spanish · Brunch
Scrambled Eggs with Garlic Shoots
Soft-scrambled eggs folded with tender garlic shoots sautéed in olive oil, finished with smoked paprika and flaky salt. Cooked slowly over low heat for creamy curds, this Spanish tapas-style dish is served as a savory, garlicky breakfast or light supper.
$3
8 minsPrep
8 minsCook
16 minsTotal
EasyLevel
Nutrition per serving
375Calories
18.4gProtein
28.4gFat
14.2gCarbs
2.4gSugar
2.1gFiber
610mgSodium
660mgChol
6.8gSat Fat
335mgPotassium
105mgCalcium
2.8mgIron
1.3mcgVitamin B12
10mgVitamin C
vegetarian
low-carb
low-calorie
mediterranean
hidden-gems
weekend-brunch
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Crack eggs into a bowl, season with flaky salt, and whisk with a fork until yolks and whites are fully combined and slightly frothy.
2
Sauté
Heat olive oil in a nonstick skillet over medium heat. Add garlic shoots and sliced garlic, cook 3 minutes, stirring often, until shoots turn bright green and garlic softens.
3
Scramble
Lower heat to low, pour whisked eggs into skillet with garlic shoots, and cook 2–3 minutes, stirring slowly and continuously, until soft curds form and eggs look glossy.
4
Plate
Remove skillet from heat while eggs are still slightly underdone, sprinkle with smoked paprika, and slide onto a plate to serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (220g)
- 4.2 oz120g garlic shoots
- 2 tbsp2 tbsp olive oil
- 2 clove2 clove garlic
- a pinch of smoked paprika
- a pinch of flaky salt
