28.8.12

Basque Eggs

I chose this recipe today because it is as well liked in France as it is in Spain. Click on the link below to see a picture. I did not publish it as it has a copyright.

Basic ingredients

4 eggs
a few slices of serrano ham or bacon
4 fresh green asparagus
100g peas
2 garlic cloves
olive oil
salt


Steps:

1. Finely slice the garlic cloves and fry in 2 tbsp olive oil in a strong earthenware casserole dish

2. Cut the ham into cubes and add to the casserole dish - sauté for 5 mins over a low heat

3. Wash the asparagus pieces and remove any rough ends leaving only the tender shoots - cut these into pieces about 3 cms long and add to the casserole dish - sauté for a further 5 mins - season with salt

4. Add the peas to the casserole dish cover with a little water and simmer until the peas are almost cooked (5 mins or a little longer if using frozen peas)

5. Finally break the eggs whole into the casserole dish and leave over the heat until the eggs are cooked

Tips and Ideas:

The eggs can be fried separately and then placed on top of the peas and ham before serving to cut down on cooking time.
Serve with chunks of warm bread

Bon appetite

Brantigny

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