Scrambled Eggs and Cockles
Ingredients
- 1/4 cup extra-virgin olive oil
- 4 ounces serrano ham, cut into 1/4-inch dice (1 cup)
- 2 garlic cloves, thinly sliced
- 1 cup cava or dry sparkling white wine
- 1 pound cockles, scrubbed and rinsed
- Pinch of crushed red pepper flakes
- 8 large eggs, beaten
- 4 scallions, thinly sliced
- Toasted country or sourdough bread, for serving
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