Spanish Scrambled Eggs with Black Pudding

10 mins

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.

Ingredients
Method

4 duck eggs
150g morcilla de Burgos, cut into one-inch thick slices
2 chunky slices of sourdough bread or other country bread
2 tbsp of whole milk
1 tbsp of unsalted butter
1 tbsp of Olive oil
A pinch of espelette pepper
Salt

To prepare the scrambled eggs, crack the eggs in a bowl and beat them lightly with a fork. Add the whole milk and season with salt.
Heat a medium sized frying pan, add the oil and fry the pieces of Morcilla de Burgos for 2 minutes on each side until crispy. Drain onto some kitchen paper and keep warm.
In the same frying pan, lower the heat and drop in a knob of butter. Melt the butter slowly until it’s frothy. While the butter is melting, pop your slices of bread in the toaster. Pour the beaten eggs into the pan. Stir slowly using a wooden spoon or spatula, bringing in all the mixture from the edges of the pan. Your eggs are ready when they look silky and slightly runny (they’ll continue to cook a little even after you’ve removed them from the heat).
Butter your toast and lay it on a plate. Spread your Morcilla de Burgos on the toasted bread. Spoon your scrambled eggs on top and finish with a sprinkling of Espelette pepper.

Ingredients

4 duck eggs
150g morcilla de Burgos, cut into one-inch thick slices
2 chunky slices of sourdough bread or other country bread
2 tbsp of whole milk
1 tbsp of unsalted butter
1 tbsp of Olive oil
A pinch of espelette pepper
Salt

Method

To prepare the scrambled eggs, crack the eggs in a bowl and beat them lightly with a fork. Add the whole milk and season with salt.
Heat a medium sized frying pan, add the oil and fry the pieces of Morcilla de Burgos for 2 minutes on each side until crispy. Drain onto some kitchen paper and keep warm.
In the same frying pan, lower the heat and drop in a knob of butter. Melt the butter slowly until it’s frothy. While the butter is melting, pop your slices of bread in the toaster. Pour the beaten eggs into the pan. Stir slowly using a wooden spoon or spatula, bringing in all the mixture from the edges of the pan. Your eggs are ready when they look silky and slightly runny (they’ll continue to cook a little even after you’ve removed them from the heat).
Butter your toast and lay it on a plate. Spread your Morcilla de Burgos on the toasted bread. Spoon your scrambled eggs on top and finish with a sprinkling of Espelette pepper.

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Añana Salt Flakes
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Morcilla de Burgos Rios

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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