Serves 2
13 min
Spanish Eggs
Recipe GLPR9a378b9a759926
A classic Spanish egg dish featuring eggs scrambled with sautéed shallots, fresh thyme, and Manchego cheese. Simple, elegant, and perfect for breakfast or a light main course.
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Ingredients
4 extra large eggs
1 small shallot, minced
1 teaspoon fresh chopped thyme
3/4 cup grated Manchego cheese
2 tablespoons unsalted butter
1 splash water
Directions
Crack the eggs into a bowl and whisk together with a splash of water until well combined. Set aside.
Heat the butter in a large skillet over medium heat until melted and foaming.
Add the minced shallot to the skillet and sauté for 2–3 minutes, stirring occasionally, until softened and fragrant.
Pour the whisked eggs into the skillet with the shallots. Let them sit for a moment, then gently push the cooked portions toward the center, tilting the pan so uncooked egg flows to the edges.
Continue cooking and stirring gently for 3–4 minutes until the eggs reach an internal temperature of 160°F and are just set but still creamy.
Remove the skillet from heat and stir in the fresh thyme and grated Manchego cheese until evenly distributed and the cheese begins to melt into the warm eggs.
Divide between two plates and serve immediately.
