Okay, this isn’t the most inviting name for a dish. In Spain, it’s called duelos y quebrantos. Originally, this classic tapas dish consisted of eggs and brains but it is now more likely to be served with ham.
- 6 eggs
- 200 ml pouring cream
- 20 gm butter, softened
- 4 thin slices of pancetta, sliced widthways
- 1Preheat oven to 220C. Whisk eggs and cream in a heatproof bowl, add butter, season to taste and place over a saucepan of simmering water. Gently stir until eggs are just set and scrambled (5-10 minutes).
- 2Meanwhile, arrange pancetta in 4 even piles on an oven tray and bake until starting to crisp (4-5 minutes), then turn and cook until crisp (4-5 minutes). To serve, divide eggs among small cups, crack black pepper over to taste and serve topped with pancetta.
Drink Suggestion: A dry, sparkling cava. Drink suggestion by Max Allen