breakfast today: Poached Eggs, Piperade, Grit Cakes and Andouille Sausage

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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 …

Innkeeper Sarah








… and just what is Piperade?  Piperade (Gascon) or Piperrada (Basque), from piper (pepper in Gascon and Basque) is a typical Basque dish prepared with oniongreen peppers, and tomatoes sautéd and flavoured with red Espelette pepper.[1] The colours coincidentally reflect the colours of the Basque flag (red, green and white).[1] It may be served as a main course or as a side dish. Typical additions include egggarlic or meats such as ham. This is a traditional French dish and is served in restaurants and cafés throughout France.


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