moro top ten: scrambled eggs with prawns and asparagus

“the best revueltos” simply seduce the classic spanish flavours with which they are combined”

From Casa Moro, this is scrambled eggs, Spanish style. the book talks about a number of different versions – prawns with peas or broad beans and mint; prawns with mushrooms; mushroom with jamon serrano; artichoke hearts with jamon serrano; salt cod and potatoes; and garlic shoots/leaves with prawns or jamon serrano. the recipe in the top ten is prawns and asparagus, with a hint of garlic and flat leaf parsley. 

so, how did i get on?

this is more than scrambled eggs, it’s a really interesting dish. what really stands out to me is the ratio of eggs to other ingredients – 1:3 is what is suggested which means one egg per person with a large handful of the other bits. i really liked this as it lightens things up and, i think, means you end up with a very balanced dish.

as with the tuna salad, you need to be organised and get everything ready before the eggs hit the pan, so that you don’t risk overcooking them. this includes making the toast you serve it with and ensuring you take the eggs off the pan before they cook through, as they’ll continue to cook while on your plate. 

The final verdict:

Would I have tried this recipe if it hadn't been part of the Moro top ten? No – I’m not a big egg fan and found the idea of garlicky eggs, with prawns and asparagus a bit of an odd breakfast idea.

Would I try this recipe again in the future? Yes. I really enjoyed this and would happily make it for an indulgent breakfast or brunch. I’d like to try some of the other flavour combinations as well.

Moro’s scrambled eggs with prawns and asparagus (serves 4)

250g peeled, uncooked prawns

200g thin asparagus stalks, any tough ends snapped off and sliced into 2cm pieces

6 tablespoons olive oil*

1 garlic clove, sliced

4 medium eggs

2 tablespoons of chopped flat leaf parsley

sour dough or ciabatta toast

bring a small pan of salted water to the boil and blanch the asparagus pieces until it is just soft (undercooked, crunchy asparagus does not work in this dish). pour the olive oil into a saucepan and fry the garlic over a medium heat until golden. add the drained asparagus and prawns and cook for a minute or two, adding some salt and pepper.

break the eggs into a bowl and whisk. stir the eggs and parsley into the asparagus mix and cook over a medium heat, stirring every 4 seconds (this encourages some texture in the egg). when your egg is still a little bit wet (80% cooked) season with a  little slat and pepper then spoon it over your toast and eat straightaway.

* don’t stint, apparently the oil makes a big difference to the texture of the finished dish