Eggs Piperade

 

adapted from a Sunset Magazine recipe
by Mary Lonergan and Ernita O’Brien
serves 12

Piperade

3 tablespoons olive oil

2 large white onions, halved and thinly sliced

2 green bell peppers, cut in ½ by 3-inch strips

2 red bell peppers, cut in ½ by 3-inch strips

2 yellow bell peppers, cut in ½ by 3-inch strips

1 pint cherry tomatoes, halved

1 pound baked ham, cut into ½ by 3-inch strips

 

In a large skillet, heat the oil over moderate heat. Add the onions and cook until softened but not browned, about 5 minutes. Stir in the bell peppers and cook until tender but still brightly colored, about 8 minutes. (This can be done ahead and kept at room temperature.) Add the tomatoes and ham to the skillet and cook over moderately low heat until just warm.

 

Creamy Scrambled Eggs

4 tablespoons butter, divided in to two equal portions

2 tablespoons all-purpose flour

1 cup sour cream

2 dozen eggs

¾ teaspoon salt

⅛ teaspoon white pepper

In a small saucepan over medium heat, melt 2 tablespoons of the butter. Stir in flour and cook until bubbly. Remove from heat and blend in sour cream. Return to heat and cook until bubbly and smooth; set aside. Beat together eggs, salt, and pepper. In a wide frying pan over medium-low heat, melt the remaining 2 tablespoons butter; pour in eggs and cook, gently lifting cooked portion to allow uncooked portion to flow underneath, until eggs are softly set. Remove from heat and gently stir in sour cream mixture. Turn eggs into a serving dish and surround on two side with Piperade.

 

These are the fluffiest, most scrumptious scrambled eggs and an oft-requested recipe!