Scrambled eggs basquaise with piperade and prosciutto crisps

Wash and dry the peppers and tomatoes; stem the peppers, split in half and remove the seeds and white membranes.

Flatten each pepper half and cut off the pith with the blade facing away from the fingers; stack the peppers and slice.

Core and chop the tomatoes; prepare the onion; crush the garlic cloves.

Heat olive oil and butter in a large sautoir and sweat the peppers and onions.

Add salt, ground black pepper, herbs and a dash of white wine; cover and cook 20 minutes on medium heat.

Add the tomatoes and cook an additional 40 minutes, then season with piment d'Espelette.

Lay thin prosciutto slices on a parchment-lined baking sheet and bake about 30 minutes until crisp.

Toast slices of pain de campagne in duck fat, or in a toaster.

Serve the eggs and piperade over the toasted bread.

Crack five to six eggs for two servings; melt about two tablespoons of butter without cooking it, combine with the eggs and blend.

Cook over medium-high heat; as soon as it begins to set, lower the heat and stir every so often, taking the pan off and back on the heat so it does not cook too fast, until soft, thick and creamy.