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.
Ingredients
Method
Main
1.Preheat 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).
2.Meanwhile, 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
Notes
