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    Spanish
    00:05:00
    00:05:00
    00:10:00

    Spanish Scrambled Eggs with Black Pudding

    Total Time 10 mins
    Serves 2
    Print
    Spanish Scrambled Eggs with Black Pudding
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    Prep Time
    5 mins
    Cook Time
    5 mins
    Total Time
    10 mins

    A Spanish Eggs Recipe that can be whipped up in minutes!
    Morcilla de Burgos is a traditional Spanish black pudding that originates from Castilla y Leon. It has a dry firm texture, due to the inclusion of rice, and shows a moorish influence in the use of cumin as a seasoning. This is a quick and tasty cooked breakfast or brunch dish. I like to fry the morcilla in hot oil until it is crispy on both sides and then spread it on some toasted bread before I spoon over some silky scrambled eggs.

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      Chef's Profile

      Javier De La Hormaza

      Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

      Twitter: @bascofinefoods
      Instagram: @mrbasco

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