Scrambled Eggs and Spinach

March 22, 2014


4 free range eggs beaten

salt and pepper to taste

Big handfull fresh spinach

2 ajos tiernos (young garlic) finely chopped 

2 slices walnut bread

4 slices smoked salmon


Put a generous amout of Marqués de Guadalmina Arbequina Extra Virgin Olive Oil in a saucepan and add the spinach and the ajos tiernos and keep stirring while they cook so they don't burn. Once cooked (as soon as the spinach has lost its crispness) remove and put a bit more oil in the saucepan. Add the beaten eggs with salt and pepper to taste and keep stirring on a very low heat untill the eggs are cooked but still slightly runny. Serve immediately all together with a slice of walnut bread, some chopped chives and slices of smoked salmon (if you want the best peat smoked salmon try the Hebridean Smokehouse)


Please reload

Featured Posts

DOP Siurana

May 1, 2013

Please reload

Recent Posts

September 20, 2014

Please reload

Search By Tags
Please reload

Follow Us
  • Facebook Basic Square
  • Twitter Basic Square

© 2014 Modet IMD SL