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Ham and Eggs with Piperrada

Ham and Eggs with Piperrada is a modern Fusion recipe (using the Basque sauce, piperrada) for a breakfast dish of ham and scrambled eggs with a piperrada sauce served on toast. The full recipe is presented here and I hope you enjoy this classic French version of Ham and Eggs with Piperrada.

prep time

15 minutes

cook time

60 minutes

Total Time:

75 minutes

Serves:

2

Rating:

Tags : Bread RecipesFusion RecipesFusion Recipes

Piperade (Gascon and French) or piperrada (Basque and Spanish), from piper ('pepper' in Gascon and in Basque), is a typical Gascon and Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette chillies. The colours coincidentally reflect the colours of the Basque flag (red, green and white). This is a fusion adaptation of that original dish that uses eggs as the base.

Ingredients:

1 batch Basque piperrada
4 eggs, beaten
4 slices ham, bacon or prosciutto
2 slices crusty bread, toasted
salt and freshly ground black pepper

Method:

Prepare the piperrada according to the recipe. Move the piperrada mixture to one side of the pan then pour in the eggs and cook for 2-3 minutes, stirring to scramble the eggs, until the eggs are just set.

Mix the scrambled eggs with the piperrada.

In a clean frying pan, fry the ham for one minute on both sides, or until golden-brown all over.

Serve the eggs mixture on top of crusty bread, topped with the fried ham.

Note that you can prepare the piperrada sauce well before hand, storing it in the fridge. This way, you can prepare the sauce the night before, cutting your cooking time down to 10 minutes, or so.