- Cut the bacon into strips about 1 cm wide. Fry them in a pan without adding any fat until they are golden brown and slightly crispy.
- Divide the piperade into individual ramekins. Add a few pieces of grilled bacon on top.
- Carefully crack an egg into each ramekin, making sure not to break the yolk.
- Place the ramekins in a dish filled with hot water (bain-marie). Bake at 180°C for about 10 minutes. The secret: the white should be set while the yolk remains runny.
- When removed from the oven, add a turn of pepper and sprinkle with finely chopped chives.
Frequently Asked Questions
Do you have questions about our jars? We have compiled the answers to the most frequently asked questions here to help you better understand our products, their preservation, and our services. Everything is designed to make your purchases simple, secure, and transparent.
Free shipping on orders over €85 in metropolitan France.
Our preserves can be stored for up to approximately 5 years before opening, in a dry place at room temperature. Once opened, we recommend storing the product in the refrigerator and consuming it within 3 days to guarantee its freshness and taste qualities.
We take the utmost care when shipping your jars. Each product is individually wrapped with protective materials and placed in reinforced boxes to ensure it arrives intact.
In the event of breakage or damaged product, contact us upon receipt with a photo: we will offer you a quick replacement or refund.
Our canned goods are produced in our own workshop, in the heart of Provence. This allows us to ensure traceability, quality, and compliance with food standards, while guaranteeing fresh and carefully controlled products.
Our recipes are prepared with 100% natural ingredients, without artificial additives or preservatives. We prioritize French-origin vegetables to guarantee freshness, quality, and authentic taste.
