Sophisticated scrambled eggs

For an impressive - but prepare ahead - weekend breakfast, try Michel and Albert Rouxs pipérade-style scrambled eggs, served with garlicky vegetables and cured ham
By Michel Roux Jr
Sophisticated scrambled eggs
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 35 minutes
  • Effort: easy


For the vegetables

  • 4 thin slices of Bayonne ham prosciutto, fat trimmed and cut into small dice
  • 4 tbsp olive oil
  • 250 g onions, chopped
  • 300 g red and green peppers, stalks and seeds removed, halved lengthways, peeled with a sharp potato peeler and finely diced
  • 4 tbsp olive oil
  • 2 cloves garlic, crushed
  • 750 g very ripe tomatoes, peeled, seeds removed and chopped

For the pipérade

  • 8 eggs

To serve

  • 4 slices Bayonne ham or prosciutto, to serve


1. For the vegetables: Put the diced fat into a heavy pan with 3 tbsps of the olive oil and heat gently. Immediately add the onions, cover the pan and sweat for 10 minutes.

2. Add the pepper to the onions, together with the crushed garlic. Cover the pan and cook over low heat for 10 minutes, stirring every 5 minutes. Add the chopped tomatoes and cook, uncovered, for about 10 minutes, until their juices have evaporated. The vegetable mixture should be melting and soft but not liquid. Season to taste with salt and pepper, then transfer two-thirds of the vegetables to a saucepan and keep warm.

3. For the pipérade: Break the eggs into a bowl, season with salt and pepper, beat lightly with a fork and tip into the pan containing one-third of the vegetable mixture. Cook over a low heat, stirring with a wooden spatula as though you were making scrambled eggs. As soon as the eggs start to set, add the remaining tablespoon of olive oil. Stop cooking when the pipérade has the consistency of a creamy purée.

4. Divide the pipérade between 4 deep plates, spoon the reserved vegetable mixture alongside, and garnish with a slice of the ham. Place the plates in a warm oven for 1 minute to warm the ham and serve immediately.

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