It’s called peppers and eggs, but as I prepare the dish, it might better be called eggs and peppers. Or eggs and pepper. Or eggs and pep. In other words, the pepper is a small part of the whole. It’s easy to make:
Cut half an Italian pepper into short, thin strips. If you cannot get an Italian pepper, use a green pepper. You must make do.The appropriate beverage to accompany peppers and eggs: chocolate milk. Really. That’s the way I did things as a kid (and still do). Back then: cow’s milk and Carnation Chocolate Malted Milk. Today: Silk and Hershey’s Syrup. The combination of peppers and eggs and chocolate milk is for me a powerful madeleine. Only liverwurst has greater Proustian power.
Beat two eggs in a bowl.
Add some olive oil to a pan. Cook peppers until they begin to brown. (Notice: pieces of a single pepper become peppers when they hit the pan.)
Add eggs and lower the heat after a bit. Cook until done.
Serve on two pieces of buttered bread. (I prefer Earth Balance to butter.) Add pepper to taste, and salt if you must.
[Yesterday was Marcel Proust’s birthday.]