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Basque Scrambled Eggs with Piquillo Peppers |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 05 October 2017 at 10:38 |
Basque Scrambled Eggs with Piquillo Peppers
This recipe comes from Basque chef Juan-Marie Arzak, the Chef-Prorpietor of Arzak Resturant in Spain. The recipe, as I found it, was published in The Guardian's 12 May 2017 issue, and contains a very interesting mini auto-biography written by Arzak. This dish is typical of the region in that it is lively and exciting. It is a favourite of Arzak's; I was very impressed with his fondness for this simple, yet satisfying meal:
Scrambled Eggs with Piquillo Peppers Serves 2 4 eggs Olive oil Salt and black pepper 2 confit piquillo peppers, finely chopped 4 slices of Iberico ham, torn into pieces 1 English muffin, halved Paprika Gently scramble the eggs in olive oil over a low heat, then mix in the chopped peppers. Toast the muffin halves, then pile on the egg and peppers. Top with Iberico ham and finish with a dash of paprika. Source: https://www.theguardian.com/lifeandstyle/2017/may/12/arzak-recipe-scrambled-eggs-piquillo-peppers-juan-mari-arzak |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Oh, yeah. That's what I'm talking about!
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But we hae meat and we can eat
And sae the Lord be thanket |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Brook - I also am eager to give this one a shot...so easy, yet it sounds very good.
I am assuming that prosciutto would work as an acceptable substitute for the Iberico ham, which simply can't be found around here. Do you have any suggestions for a pepper that might substitute for the piquillo peppers? I believe that they are not spicy, but rather on the sweet side, so I am guessing that red bell peppers might be the way to go. |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Ron, This is an exemplary breakfast, brunch idea .. 1) As mentioned in my email, Piquillo Sweet Red Peppers are sold (jarred or canned) in Latin Groceries all across the Usa .. If you cannot locate, you can order from Amazon or sub: red bell and slice into strips sautéed until tender in Spanish Evoo & drain thoroughly .. 2) Italian Prosciutto is a wonderful substitute .. 3) This is also quite a well known Pintxo ( Tapa in Basque ) .. Lovely ! 4) Elena & Juan prepare their own English Muffins !!! Have a wonderful weekend ahead ..
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Ron, I've actually found piquillo peppers in the local supermarket. So, next time you're in the big city, you might check that out.
If not, use red bells, but slow cook them in olive oil. Sort of poaching instead of a sauté. Note the word "confit" in the recipe. Prosciutto is considerably more salty than Iberico, so keep that in mind when seasoning. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Not yet, Margi - we have ben traveling on a mini-vacation to the Black Hills, Wyoming and South-Central Montana and only just recently got home.
I intend to try it this weekend, and expect that I will love it! |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Ron, i hope you are feeling better .. Have you ever prepared this for you and Melissa for brunch ? I have and it is quite lovely .. My substitute was I used a hot rustic country wholemeal or wholewheat Bio fresh bakery bread called Chapata .. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Peppadews work quite nicely in this type of dish Ron....I use them quite often, from salads to frittatas to paella. |
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Go ahead...play with your food!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Ron, and Hoser, 1) Proscuitto is a fine substitute for Iberian acorn fed ham .. It is also less oily in texture .. and cheaper .. 2) Dave: Thank you for the piquillo red roasted peppers .. 3) The Latin Grocers have piquillo red roasted peppers as well directly imported throughout North America .. 4) Good luck with it Ron .. It is a lovely brunch dish .. Have a lovely day, Gentlemen .. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I was improvising one morning and prepared something very similar, but I haven't made this exact recipe, yet - I hope to do so, soon!
Thanks, Margi and Dave, for the advice! |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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I am sure with a bit of savvy -- it shall turn into a true gem for Brunch in bed !!! Good idea for Mother´s Day !!!!!!!! |
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