seems that once again eggs, this humble food, but so necessary in of cooking and baking and so healthy, lascartas again in the restaurant. Many years have almost disappeared leaving for everyday cooking, but not for the larger ones. Have you thought about what would be if we could not use eggs goodbye to omelettes, scrambled eggs, fried eggs, hard in their thousand and one version mollets with delicious sauces, poached, goodbye also to sauces, biscuits, cakes, custards, creams, ice cream , toast, soufflé, meringues, macaroons .... and so on to infinity. Because this ingredient is indispensable. Today I put a scrambled egg with mushrooms and ham presented with a taste is a festive dish, but certainly by aroma and taste it already is. I hope you enjoy it. HAM MUSHROOMS WITH SCRAMBLED
Ingredients for 6 persons:
12 fresh eggs
300 g. sliced \u200b\u200bmushrooms
100 gr. serrano ham, cut into strips
3 dl. of cooking cream
olive oil
chopped parsley Salt and pepper
.
Preparation Saute mushrooms in a pan with olive oil and some salt. When they are fried add the ham and let it sauté a few moments. Remove and set aside. Beat eggs with cream, salt and pepper. Once you start aa well beaten curd in a pan with a little oil or butter over low heat so they are creamy, but well done. When you are half the sauce curdle add mushrooms and ham and end of them. Rectify if necessary reasoning and that are rich and creamy, add in the end the rest of the cream. Serve immediately with strips or triangles of fried bread and sprinkled with chopped parsley. The scrambled eggs are for immediate consumption. Should be made but creamy and not wait for the diner. It is a simple technique that supports many combinations. You can also make a water bath.
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