Scrambled Eggs with Mushrooms, Baby Beans, and Jamon 100% Ibérico de Bellota
What a delicious dish!
Tender baby green beans from Iberico Club with fresh mushrooms, free-range eggs, and the finest cured meat on earth: Jamón 100% Ibérico de Bellota.
The only secret to preparing this dish is to not overcook the egg. Once everything is done just throw in the egg and mix for 20 seconds until the egg is cooked but slightly runny.
It’s a very simple dish to make and will have your guests wanting more. Salud!
Ingredients
- Hand-Carved Jamón 100% Ibérico de Bellota “Pata Negra”
- Fresh Cremini Mushrooms
- Extra Virgin Olive Oil
- Salt
- Gourmet Baby Beans in Olive Oil from Navarra
- 1 Egg
- Sliced White Bread
How to prepare
- Chop the Hand-Carved Jamón 100% Ibérico de Bellota “Pata Negra” into small pieces
- Chop the Fresh Crimini Mushrooms into small pieces
- Add the Extra Virgin Olive Oil to a pan in medium heat
- Sautee the Fresh Crimini Mushrooms with a pinch of salt
- Add the Gourmet Baby Beans in Olive Oil from Navarra and mix
- Add one Egg with a pinch of salt and mix for 20 seconds until the egg is cooked but slightly runny.
- Add the Hand-Carved Jamón 100% Ibérico de Bellota “Pata Negra” and mix
- Remove from the stove, top with a few slices of Jamón Pata Negra and enjoy with two or three slices of a fresh baguette.
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