This recipe combines our Natural Sea Salt with samphire, a halophytic plant that grows wild in salt flats.
With an intense flavor, samphire enhances the marine character of the dish.
Add the sea salt at the end to preserve its texture and complete the recipe with balance and authenticity.
Recipe for: 4 people
Preparation time: 10 minutes
Cooking time: 10 minutes
INGREDIENTS:
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4 fresh eggs
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A small handful of fresh samphire
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10 g of butter
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1 tablespoon of cream
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Menorca sea salt
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Ground black pepper
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1 drizzle of olive oil to finish
This recipe balances the softness of the eggs, the subtle iodine flavor of sea fennel, and the delicate touch of sea salt.
RECIPE STEPS
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Prepare the samphire
Wash the samphire with cold water and dry it well. If the stems are very long, cut them into small pieces. Set aside. -
Beat the eggs
In a bowl, beat the eggs with a pinch of ground black pepper and the tablespoon of cream until well combined. Do not add salt yet, as the sea salt is added at the end. -
Cook the eggs
In a non-stick pan, melt the butter over very low heat. Add the egg mixture and stir gently and continuously with a silicone or wooden spatula. It’s important to keep the heat low to achieve a creamy texture. -
Add the samphire
Just before the eggs finish setting, add the fresh samphire and stir for a few more seconds. Remove from heat while the mixture is still slightly moist (it will finish cooking with the residual heat). -
Finish and serve
Serve immediately. Add a touch of Menorca sea salt, a drizzle of extra virgin olive oil, and, if you like, a pinch more of black pepper on top.
