Piperada Vasca With Idiazabalcscrambled Egg Custard With
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Piperada Vasca With Idiazabalcscrambled Egg Custard With
  Custard    Eggs  
Last updated 6/12/2012 12:59:29 AM. Recipe ID 22461. Report a problem with this recipe.
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      Title: Piperada vasca with idiazabalcscrambled egg custard with
 Categories: Molto
      Yield: 4 Servings
 
      4 tb Extra virgin olive oil
     20    Mixed piquillo and anaheim
           Chilies, cut into 2inch
           Batons, seeds removed
 
  1 medium red onion, thinly sliced 4 plum tomatoes, chopped into
  1/2inch dice with seeds and juice 2 ounces slab bacon, cut into 1inch
  baton 6 eggs 4 slices Jamon Serrano or Jambon de Bayonne 4 slices
  Idiazabal cheese 4 slices baguette, 1inch thick
  
  Preheat oven to 425 degrees F.
  
  In a 10 inch saute pan, heat oil until, smoking. Add peppers, onion,
  garlic and bacon and cook until very soft, about 12 to 14 minutes.
  Add tomatoes and cook 2 minutes. Beat the eggs and pour into pan,
  stirring only once to distribute peppers. Cook slowly 2 to 3 minutes
  and place in oven 2 minutes.
  
  Meanwhile, place 1 piece of Jamon on each plate. Place Idiazabal
  cheese on baguette slices and place on pan in oven. When eggs are set
  and cheese has melted, remove both pans from oven. Spoon eggs over
  Jamon and serve toast on side.
  
  Yield: 4 servings
  




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Recipe ID 22461 (Apr 03, 2005)

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