Soft-Set Eggs with Scallions
Revuelto de AjetesThis egg dish, made with butter instead of olive oil, is much lighter than most traditional Spanish egg dishes. It's enhanced by the delightful flavor of scallions.
Ingredients
MAKES 1 SERVING
- 1 tablespoon unsalted butter
- 5 very thin scallions cut into 2-inch pieces
- 3 thin slices of long-loaf baguette bread, coarsely chopped
- 2 large eggs
- 1 tablespoon milk
- Salt
Instructions
- Melt the butter in a medium skillet over low heat.
- Add the scallions and cook, stirring, until they are tender.
- Transfer the scallions to paper towels to drain.
- Add the chopped bread to the skillet and cook, stirring, until it becomes slightly crisp.
- Set it aside.
- Meanwhile, fill a large skillet halfway with water and bring it to a boil over high heat.
- Reduce the heat to low.
- In a small bowl, beat the eggs, milk, and salt lightly with a fork.
- Add the egg mixture to the medium skillet.
- Remove the pan immediately from the heat, and place it within the large skillet of water, creating a double-boiler effect.
- Stir the eggs gently with a wooden spoon until they are no longer liquid but still quite soft.
- Spoon the eggs onto a plate and scatter the cooked scallions and bread over the eggs.
Notes / Tips / Wine Advice:
Serve these soft-set eggs with scallions hot and savor the delightful combination of flavors!