Stéphane Reynaud

Piquillos et Fines Herbes

Piquillo Peppers and Herbs

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Eggs 12
  • Piquillo peppers 6
  • Chives 4 sprigs

Method

  1. Slice the piquillo peppers into strips and chop together all of the herbs.
  2. Break the eggs, whisk them until pale and frothy and season.
  3. Melt the butter in a nonstick frying pan with a drop of oil. Pour in the eggs, then add the piquillo strips and finally the herbs and stir. Stop the cooking process when the mixture reaches the desired texture (runny