Lucía, cook: “The best eggs aren’t fried, they’ve been cooked for centuries with 2 chorizo sausages and 2 strips of bacon.”
Diners: 3
- Fresh bacon, 2 strips
- Chorizo, 2 units
- Eggs, 6 units
- Salt, to taste
- Step 1 Cut the bacon and chorizo into small cubes and set them aside separately.
- Step 2 Put the bacon in a frying pan over medium heat with a pinch of salt and brown it for about 8 minutes, stirring occasionally, until it has released its fat and is golden brown.
- Step 3 Add the chorizo and fry it together with the bacon for 4 or 5 minutes, until it is well cooked.
- Step 4 We crack the eggs directly into the pan.
- Step 5 Stir constantly for 2 or 3 minutes, until the eggs are set but still moist. Serve immediately.
There are dishes that have been in Spanish kitchens for centuries, although the name by which they were known is unknown today to many of those who prepare them.
Scrambled eggs with bacon or chorizo is such a simple dish that almost no one stops to think that in La Mancha it has its own name: duelos y quebrantos. A dish that even Miguel de Cervantes mentions in Don Quixote.
The rarest ingredient in the original recipe
Lucía prepares the duelos y quebrantos with fresh bacon and chorizo, and since they are already delicious that way, we're going to stick with that version.
But the cook warns that the original recipe also includes lamb brains, although she explains that she couldn't find them.
It is one of those offal cuts that used to be found in any butcher shop, but now can only be found in some specialized ones.
It's perfectly fine to leave them out; in fact, many people will prefer the version without them. However, anyone who wants to add them and try the original recipe will need 2 lamb brains, about 150g, for the quantities in this recipe.
To incorporate them into the recipe, soak them in cold water for an hour to clean them thoroughly. Then rinse off the membrane covering them and remove any remaining veins under running water.
Next, cook them for 5 minutes in boiling salted water, drain them well, rinse them with cold water, dry them and cut them into cubes, and then you can add them to the scramble along with the bacon and chorizo.
