My daughter’s partner, Will, has given me his mayonnaise with wasabi and smoked paprika recipe. This, he says, he will serve to his mum alongside Spanish scrambled eggs.
For the sauce
| ½ cup | Mayonnaise, good quality |
| 1 tsp | Smoked paprika (Main) |
| ¼ tsp | Wasabi paste, or to taste (Main) |
For the scramble
| 4 | Eggs |
| ¼ cup | Milk |
| 1 Tbsp | Butter |
| ½ | Spring onions, sliced thinly |
| ½ cup | Ham, chopped from the bone |
| 1 Tbsp | Chilli, chopped |
| ¼ tsp | Smoked paprika (Main) |
| 2 Tbsp | Chopped parsley |
| ½ cup | Cherry tomatoes, lightly roasted |
Directions
- In a small bowl combine the mayonnaise, paprika and wasabi.
- In another bowl, whisk the eggs with the milk. Season with salt and pepper.
- 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.
- Serve with hot toast, the mayonnaise and a sprinkle of paprika.