Pincho de Revuelto de SetaThis Pincho de Revuelto de Seta is a vegetarian delight, featuring garlicky scrambled eggs on bread, a common and hearty tapa from the northern regions of Spain. This particular recipe, inspired by the Basque city of Vitoria, is sure to please your taste buds.
8 to 12½-inch slices of long-loaf (baguette) bread
Instructions
Half-fill a skillet with hot water that is slightly larger than the one in which the eggs will cook.
Bring it to a boil over high heat, then reduce the heat to maintain a low simmer.
In a small bowl, lightly beat the eggs, milk, salt, and pepper.
Heat the olive oil in a small skillet over high heat.
Add the chopped mushrooms and cook for about 1 minute.
Stir in the finely chopped parsley and cook for a few seconds, then remove the skillet from the heat.
Add the beaten egg mixture and place the skillet in the larger skillet filled with hot water.
Stir constantly with a wooden spoon until the eggs are set but still soft.
You can prepare this ahead if desired.
Spoon the mixture onto each bread slice.
Notes & Wine Advice
Serve your Garlicky Egg and Mushroom Canapé at room temperature.Enjoy this delectable vegetarian tapa with the rich and hearty flavors of eggs, mushrooms, and garlic on crusty bread. It's a delightful addition to any tapas menu.