~William Shakespeare, The Taming of the Shrew
Likely due to post-Easter lags in sales, May has become Egg Month and delectable asparagus usually abounds then, so be accoutered with a huevos revueltos recipe. Revueltos are moist and creamy scrambled eggs mingled with such friends as sautéed mushrooms, artichokes, spinach, squash, potatoes, jamón, serrano, chorizo, squid, anchovies, sea urchin, lobster, shrimp, et al.
Unlike the usual scrambled eggs, they are sautéed with olive oil (not butter); their flavorful friends are added before the eggs (not afterward); and finally, the eggs are not whisked with a dollop of cream beforehand and often enter the pan just with the yolks broken.
Savor this Spanish gem, more often at lunch or a late dinner.
HUEVOS REVUELTOS
3 T extra virgin olive oil
3 plump, fresh garlic cloves, peeled and smashed
2 C artisanal bread…
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Manjares de Extremadura 