Name: “Dismantled” Egg with Sautéed Baby Beans (Huevo Desmontado con Habitas Salteadas)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 160 g/5¼ oz jamón Ibérico, sliced and cut into tiny squares; 4 medium eggs; 4 slices of white bread; Salt and freshly ground black pepper; 2 tbsp olive oil, plus extra for oiling; 500 g/1 lb 2 oz habitas in oil, drained or 600 g/1¼ lb fresh or frozen baby broad (fava) beans

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food of Northern Spain

By Jenny Chandler

Published 2005

About

Ferran Adrià, that magician of the Catalan kitchen, suggested that a fried egg could reach true perfection only if cooked in two halves, allowing a deliciously firm fried white and a hot runny yolk.

I have to agree after this amazing starter (appetizer) at the Restaurante Antigua Bodega de Don Cosme Palacio, in Laguardia (now there’s a mouthful in itself!). The chef Javier Ramos Alvarez

Ingredients

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Ingredients

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