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

Instructions

1. In a 10-inch nonstick skillet, heat the olive oil.
2. Add the ham and garlic and cook over moderately high heat, stirring, until lightly golden, about 5 minutes.
3. Add the wine, cockles and crushed red pepper, cover and cook until the cockles have opened, about 3 minutes.
4. Using a slotted spoon, transfer the cockles to a plate.
5. Boil the liquid in the skillet until reduced to 1/4 cup.
6. Add the eggs and scallions and cook, stirring, until soft curds form.
7. Transfer the eggs to plates, top with the cockles and serve with toast.