Serves 2
What is a Piperade? Well, it’s not quite an omelet, nor is it really scrambled eggs. It’s, well, it’s a Piperade. This delicious dish from the Basque repertory, is the perfect welcome to spring. The ingredients may vary depending on availability, but they must be the freshest of the fresh; spring’s first offerings. This one features the springs first young asparagus. You may also add spring peas or fresh spinach. This dish is a perfect way to welcome spring. It can make a delightful breakfast when served with coffee, or an excellent lunch or a light supper served with a crisp chilled white wine. It may have a bit of slivered ham added, but without the ham, it’s a perfect and very special dish for vegetarians.
4 eggs
1 or 2 tablespoons of olive oil
About half a yellow onion, diced
2 cloves of garlic, minced
3 or 4 spears of fresh asparagus, cut into 1-inch pieces
About half a cup of fresh spring peas
About half a Roased Sweet Red Pepper cut into thin julienne
1 fresh ripe tomato, diced (please don’t use canned)
Fresh chopped basal, dill weed and parsley to taste
Salt and fresh, coarse ground black pepper to taste
Beat the eggs and set aside. Heat the olive oil in large heavy skillet and gently sauté the onion and garlic until the onions are pinkish and translucent but not yet beginning to brown. Add the asparagus and peas and continue to sauté over a medium heat until they are hot through and tender but for goodness sake, don’t kill them. They should still have a wee bit of crunch to them. Add the peppers, tomatoes and herbs and continue to cook until they are hot through. Pour the eggs over and allow to cook, undisturbed, just until the eggs begin to set on the bottom. Then, tilt the pan away from you and, and using a spatula gently pull the eggs towards you, thus allowing the uncooked portion of egg to run down into the side of the pan away from you and allow to cook a bit more. Continue in this manner until all the egg is done to your liking. DO NOT stir in the manner that produced traditional scrambled eggs. Season to taste with salt and pepper and garnish with a sprig of fresh herbs. Serve hot accompanied by toast. |
