Scrambled Eggs and Cockles


  • 8 large eggs
  • 2 clove(s) garlic
  • pinch(s) of crushed red pepper flakes
  • 0.25 cup(s) extra-virgin olive oil
  • Toasted country or sourdough bread
  • 1 pound(s) cockles
  • 4 scallions
  • + 2 more ingredients
    • 4 ounce(s) serrano ham
    • 1 cup(s) cava or dry sparkling white wine

1. In a 10-inch nonstick skillet, heat the olive oil. Add the ham and garlic and cook over moderately high heat, stirring, until lightly golden, about 5 minutes. Add the wine, cockles and crushed red pepper, cover and cook until the cockles have opened, about 3 minutes. Using a slotted spoon, tra...

View full recipe at Food & Wine


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