Scrambled Eggs with Piment d'Espelette

on Monday, 16 December 2013. Posted in Vegetable & Side Dishes, Main Course, Recipes

Eggs, meet your new best friend, Piment d'Espelette. The subtle heat of this dried Basque pepper plays wonderfully against creamy scrambled eggs.

  • Cook Time: 5 minutes
  • Total Time: 5 minutes

Serves 2-3


  • 4 large eggs
  • 1/2 cup whole milk or heavy cream
  • 1 teaspoon Piment d'Espelette
  • 1/2 teaspoon salt
  • 2 tablespoons mild extra virgin olive oil


In a small bowl, whisk together the eggs, milk or cream, Piment d'Espelette and salt.

Heat the olive oil in a medium skillet over medium heat. Reduce the heat to medium-low and add the eggs. Cook, stirring slowly, until desired doneness.