Scrambled Eggs Basquaise

Are you looking for a delicious and colorful breakfast option that will impress your taste buds? Look no further than Scrambled Eggs Folded in Piperade or Ratatouille, a must-try dish that combines the classic flavors of scrambled eggs with the vibrant and savory notes of piperade or ratatouille. Imagine starting your day with silky scrambled eggs perfectly folded into a rich and flavorful mixture of sautéed bell peppers, tomatoes, onions, and zucchini. The combination of the creamy eggs with the slightly tangy and sweet piperade or ratatouille creates a symphony of flavors that will awaken your senses. This dish is not only a feast for the taste buds but also a feast for the eyes, with its beautiful array of colors and textures. The freshness of the vegetables combined with the perfectly cooked eggs makes this dish a true delight for breakfast or brunch. So if you're looking to elevate your breakfast game and start your day on a delicious note, be sure to check out Bruno Albouze's recipe for Scrambled Eggs Folded in Piperade or Ratatouille. Get ready to experience a breakfast like no other, with the perfect balance of savory and satisfying flavors.

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Wash, trim, and seed a pepper of your choice, then slice it into thin strips. Next, crush some garlic cloves and slice onions to add a depth of flavor. Finally, wash and chop some fresh tomatoes for a burst of freshness in your dish. Heat up a large sautoir, a wide, shallow pan ideal for sweating vegetables, and add a bit of fat of your choice – this could be butter, olive oil, or even bacon fat for a richer taste. Add the onions, peppers, a pinch of salt, and your favorite herbs to the pan, and sweat them together for a few minutes until they start to soften and release their aromas. Once the vegetables have softened, it's time to amp up the flavor. Pour in a splash of wine. Cover the pan and let the vegetables steam for about 20 minutes, allowing them to become tender and soak up the flavors. After the initial steaming, uncover the pan and add the chopped tomatoes and a sprinkle of Espelette pepper, a mild and fruity chili powder from France. Let the mixture simmer for an additional 40 minutes, allowing the flavors to meld together and create a harmonious blend of tastes.

Prosciutto Crips

Sandwich prosciutto between 2 trays and parchments. Bake in the oven at 350ºF/180ºC for about 30 minutes until crisp.

Scrambled Eggs

In a saucepan, melt butter on low heat and remove from the stove. Add eggs and set up flame to medium. Stir up with a spatula – after about 3 minutes, the mixture will begin to coagulate and thicken yielding a soft, delicate and creamy texture. Take out the heat and get back to heat during cooking time. It should take 5 to 6 minutes to get to the right final creamy consistency. Avoid overcooked eggs. Season with salt and pepper to taste. Serve immediately over the toasted bread and piperade. Garnish with prosciutto crips. Enjoy!

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