Saffron-Scrambled Eggs with Garlic Toasts

Creamy scrambled eggs steeped in saffron-bloomed milk rest on crisp garlic toasts, finished with smoked paprika. In the spirit of Red Threads at First Light, they recall La Mancha’s October dawn harvest, when red stigmas had to be picked before the sun wilted the bloom.

Serves 2

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Ingredients

• 6 eggs
• pinch saffron threads
• 2 tbsp warm milk
• 3 garlic cloves
• 3 tbsp olive oil
• 4 rustic bread slices
• 1/2 tsp salt
• 1/4 tsp smoked paprika

Instructions

1. 1Bloom the saffron threads in the warm milk for 5 minutes.
2. 2Crack the eggs into a bowl, add the bloomed saffron milk and salt, then whisk until uniform.
3. 3Heat olive oil in a nonstick pan over low heat, add the whisked eggs and cook slowly, stirring often until creamy and just set.
4. 4Meanwhile, brush the bread slices with the remaining olive oil, grill or toast until golden, then rub each with a cut garlic clove and sprinkle lightly with smoked paprika.
5. 5Divide the scrambled eggs between plates and serve immediately alongside the garlic toasts.