This morning I served Southern Grit Cakes topped with Piperade, local Spotted Trotter Andouille Sausage, and Poached Eggs. This dish is one of my new faves!
I think I am now becoming the queen of poached eggs since my last three recipes we’ve blogged have poached eggs on them …
… and just what is Piperade? Piperade (Gascon) or Piperrada (Basque), from piper (pepper in Gascon and Basque) is a typical Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper. The colours coincidentally reflect the colours of the Basque flag (red, green and white). It may be served as a main course or as a side dish. Typical additions include egg, garlic or meats such as ham. This is a traditional French dish and is served in restaurants and cafés throughout France.