Angela Casley discovers a delicious pairing of these Spanish-inspired eggs with a creamy paprika mayonnaise. Picture / Babiche Martens

Spanish Scrambled Eggs

When combined with wasabi and smoked paprika mayo, these scrambled eggs really shine

Having been given this mayonnaise with wasabi and smoked paprika recipe, I figured I'd try it alongside Spanish scrambled eggs. I couldn't have anticipated better results.

SPANISH SCRAMBLED EGGS
Serves 2

Sauce
½ cup good quality mayo
1 tsp smoked paprika
¼ tsp wasabi (or to taste)

Scramble
4 eggs
¼ cup milk
Salt and freshly ground pepper
1 Tbsp butter
½ spring onion, sliced thinly
½ cup chopped ham from the bone
1 Tbsp chopped chilli
¼ tsp smoked paprika
2 Tbsp chopped parsley
½ cup cherry tomatoes, lightly roasted

1. In a small bowl combine the mayonnaise, paprika and wasabi.

2. In another bowl, whisk the eggs with the milk. Season with salt and pepper.

3. Heat the butter in a frying pan. Add the spring onion, ham and chilli and cook for 2 minutes. Add the paprika then the eggs, cooking while stirring gently, until just set. Fold through the parsley and cherry tomatoes.

4. Serve with hot toast, the mayonnaise and a sprinkle of paprika.

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