Serves: 4/6 people
- 1 bunch of Wild hop sprouts (Bruscandoli)
- 6 Eggs
- 1 spoon of extra virgin olive oil
- Salt to taste
- 1 shallot
- Black peppercorn to taste
Rinse the hop shoots and cut into small pieces.
In a pan, place some extra virgin olive oil, heat a little, then add the shallot and sautè until soft, but not browned. Then add the hop shoots and enough water or vegetable stock to cover the shoots (about a cup full) and stew gently for about 15 minutes. When the water has evaporated and the greens are tender, remove them from the pan.
Place the eggs, salt and pepper into a deep bowl and beat. In the pan that you had cooked the greens, add some extra virgin olive oil and melt, add the egg mixture back into the warm pan, place the greens evenly on the top and then wait until it is nicely browned on bottom and then cook the other side.