Scrambled Eggs and Cockles

1. 1

   In a 10-inch nonstick skillet, heat the olive oil.

2. 2

   Add the ham and garlic and cook over moderately high heat, stirring, until lightly golden, about 5 minutes.

3. 3

   Add the wine, cockles and crushed red pepper, cover and cook until the cockles have opened, about 3 minutes.

4. 4

   Using a slotted spoon, transfer the cockles to a plate.

5. 5

   Boil the liquid in the skillet until reduced to 1/4 cup.

6. 6

   Add the eggs and scallions and cook, stirring, until soft curds form.

7. 7

   Transfer the eggs to plates, top with the cockles and serve with toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.