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Traditional Basque

Hard boil some eggs and remove the shells. Heat Piperade in a pan. Add chopped ham and eggs. Or...  you can heat Piperade in a pan. Crack some eggs in a bowl and scramble them. Add them slowly to the pan and cook until the eggs are done. Both of these recipes are great with a crusty piece of French bread, in a burrito, or atop an English muffin.

Beret Rouge PiperadeTM
It's not just gourmet ... it's everyday!

© Monet Bonson