Recipe Spanish Tapa - Scrambled Eggs with Boletus & Iberian Ham

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Francesca

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Basque Scrambled Eggs with Iberian Ham & Mushroom Canapés ..

This renowned Basque Bar specialty has become quite popular in The Basque Country due to the original Three Michelin Star Chefs, Elena and Juan Mari Arzak who have prepared this as an "apertif " at their San Sebastian Restaurant .. This can also be prepared with a "sunnyside up " egg, served layered in a verrine or glassware, bread at bottom, mushrooms, ham and the broken egg on top .. Which on a personal note, we prefer ..

Recipe:

2 extra large eggs per person
Spanish Evoo
Salt and freshly ground pepper to taste
4 slices of Iberian Ham of choice, sliced into mini strips or shredded ( 2 slices per person )
Bread of choice ( I used a Spanish Baguette )
Smoked Pimentón ( Spanish Paprika )
2 or 3 small to médium mushrooms per person
1 clove fresh garlic minced
a handful of fresh Italian parsley minced

1) Thoroughly wash the mushrooms, heat up Evoo just enough to coat the sauté skillet, and add the minced garlic, and take the sliced finely mushrooms and sauté in Evoo until tender ..
2) Add the ham when the mushrooms are just tender or it will be over cooked ..
3) Prepare your scrambled eggs in your style or a sunnyside up ..
4) Adjust your salt and black pepper.
5) Prior to preparing the eggs, toast the bread in oven grill to Golden ..

Place on a canapé sliced bread brushed with Evoo and a pinch of salt and sprinkled with parsley ..

If using a sunny side up, best to use a verrine or Deep glassware, and layer the bread into crouton size and then place the mushrooms, the ham and the egg on top ..

Enjoy,

Have a lovely day ..

*** If you prefer, prepare your eggs in French butter ..


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Just a quick note, to prepare Vegetarian style, one can sub Piquillo Red Basque Pepper Strips or Red Bell Pepper to replace the Ham ..

Sauté in a Bio Evoo ..
 
@morning glory

Basque Cuisine is actually amazingly historic, steeped in traditions and gorgeous to look at, yet complex in flavors but simple in pure quality ingredients dating back to the Vikings on the Fisherman´s Route to Newfoundland where stands The Basque Fisherman´s Museum. A true Jewel of a Museum and literally unknown to most outside of the Montreal and Quebec áreas.

Superbly splendid little snack or brunch .. or breakfast or around the clock but it is truly a jewel with "sunnyside up eggs broken" and served in a verrine or Martini Stemware !!!!!!
 
Francesca said:
@morning glory

Basque Cuisine is actually amazingly historic, steeped in traditions and gorgeous to look at, yet complex in flavors but simple in pure quality ingredients dating back to the Vikings on the Fisherman´s Route to Newfoundland where stands The Basque Fisherman´s Museum. A true Jewel of a Museum and literally unknown to most outside of the Montreal and Quebec áreas.

Superbly splendid little snack or brunch .. or breakfast or around the clock but it is truly a jewel with "sunnyside up eggs broken" and served in a verrine or Martini Stemware !!!!!!
Click to expand...

Will be gorgeous with Gravlaux and Smoked salmon instead of ham as well -- with Sunnyside Up !!!!! Gorgeous ..

Have a great weekend ..
 
@epicuric

Yes, unpasteruised French butter is a delicacy ! Yes, I like it too on a warmed crusty rustic bread ..

Have a lovely day ..
 
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