CookEat Recipe
Fried Eggs Piranees
Twelve eggs baked over six fried ham-and-pepper bases. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1947. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : The selected ham is fully cooked ready-to-eat cured pork ham, an explicit alternative to the source RAW ham. Keep it refrigerated before use. Verify 74°C through the completed ham-pepper-egg assembly; the source six-minute guide alone is not proof. Limites : Ham slice mass/thickness, cure formulation, pepper footprint, actual cook time and yield remain unknown. The cooked-ham substitution is an explicit adaptation, not a claim that historical ham was cooked.
Method
Steps
Step 1
Halve THREE green peppers and remove seeds. Heat one tablespoon olive oil in the black frying pan and fry the six halves TWO minutes on EACH side; lift and reserve.
Step 2
Use SIX thin slices of the selected fully COOKED ready-to-eat cured pork ham. Fry in the SAME pan for the source one-minute-per-side guide, then put HALF a green pepper on EACH ham slice. This cooked-ham branch is a declared adaptation of the raw historical ingredient.
Step 3
Carefully crack TWELVE ordinary whole shell eggs over the six ham-and-pepper bases. Distribute HALF teaspoon EACH salt and pepper and HALF teaspoon freshly chopped parsley across the whole. Oven-finish using six minutes as the guide, verifying 74°C in ALL parts of the same ham-pepper-egg assembly. Carefully glide onto a large hot dish and serve.
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