Boqueria B.E.C

• Eggs - 2 ea
• Extra Virgin olive oil - 1 tsp
• Cold Butter Cube- 1/2 oz wt
• Slider Buns - 2 ea
• Mahon cheese grated - 1/2 oz wt
• Garlic Aioli - 1 TBSP
• Serrano Slice - 1 ea
• Bacon Slice - 1 ea
• Maldon Salt - 1/4 tsp
• Salsa Moruno - 1 TBSP

1. Heat a small non-stick saute pan over medium heat
2. Add extra virgin olive oil to pan and then crack the two eggs into the pan
3. Break the yolks with a rubber spatula and stir so that the yellow and white look like "ribbons"
4. Add in the cold butter and stir again with spatula and lower heat to low
5. While eggs are cooking, put the grated mahon on the top sides of the buns and melt in oven. Sear the bottom sides on the plancha with a little bit of blended oil
6. Spread garlic aioli on seared bottom buns and pull top buns out of oven. Make sure cheese isn't burnt
7. Place a half slice of serrano and half slice of bacon on top of the garlic aioli bottom buns
8. Stir eggs again to finish cooking the top side (Do not over cook the eggs or they will dry. You want a sheen to your eggs similar to the inside of a tortilla)
9. Split the scrambled eggs between both bottom buns.
10. Top each portion with salsa moruno and maldon salt
11. Shingle top buns against eggs

•Do not overcook the scrambled eggs.  

•Your buns should be nice and toasted  

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