Sauce Basquaise with Eggs and Ham


Preparation info
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By Paula Wolfert

Published 1987

  • About

Pipérade has been misunderstood in the United States. For years I’ve seen it pictured in food magazines as a plate of scrambled eggs served with a chunky sauce of diced green and red peppers with a twist of ham perched on the top. It makes for a pretty picture that way, but the picture gives a false impression. The real pipérade of the Basque country isn’t chunky at all and is not poured like a sauce on top of the eggs but is blended with them.

The great Southwest French chef