Post Workout Eggs are something of a ritual for me after a session at the gym. Munching them before heading into the office today I found myself watching an old episode of ”Floyd on France” which I found flicking through the channels. Bien sur I thought! Part of the charm of these dated programmes is how extremely French the French people are.
This episode saw Floyd in the Basque region tasting Bayonne hams, cooking wonderful Cod in Biarritz and features Mimi (a wonderfully bossy French lady) who ‘poo-poos’ Keiths Piperade recipe and then makes her own which of course he hilariously agrees is a superior version.
It was then I realized my Post Workout Eggs are MY version of Piperade! It’s a versatile dish that can change depending on what ingredients I have in the fridge but can be enjoyed any time of day. Add a salad and some crusty bread and you’ve got a fab mid-day meal sorted. Pour yourself a glass of wine and all of a sudden it’s transformed into a sophisticated lunch. The opportunities are endless!
Sometimes I use onions or different coloured peppers, a little ham or bacon and fresh herbs. Today I made mine like this and it served one hungry me. If you want to cook for more people, just increase the quantities 🙂
Ingredients
- Olive Oil
- Red Pepper
- Tomatoes
- Mushrooms
- Garlic
- Spinach
- Pinch of dried herbs
- 2 Eggs
- Salt & Pepper
- A grating of cheese (very un-authentic, but delicious!)
Method
- Warm a good slug of olive oil in a pan
- Add thin slices of red pepper and cook for couple of minutes
- Stir in some sliced button mushrooms, chopped cherry tomatoes and a small, crushed clove of garlic
- Get a handful of washed baby spinach, roughly chop and add to the pan with some salt and pepper and a pinch of dried herbs to season (I used basil and oregano today)
- When everything is looking nicely sautéed, stir in 2 beaten eggs and tip the pan up and down to gradually even out the surface
- Grate a soupcon of cheese (Petit Basque is amazing, but my London fridge yielded Cheddar) in to the mix and gradually start to move round as if you are now making scrambled eggs.
- I like mine quite wet so I usually take the pan off the stove and let the residual heat finish off the eggs to my liking
- Serve and enjoy!
Mimi might not approve of my improvised version but I think you will. It’s full of goodness and protein and tastes delicious. Of course if you want to try a very authentic version, you can see Keith and Mimi in action here: https://www.youtube.com/watch?v=shSx1wpFU4A The Piperade starts at around 21 minutes in but it’s all a good watch!
You can find more french recipes from L’Age Baston here or come and join in the fun with our popular French cooking classes with Alex.
Santé Victoria. X