Monday, August 27, 2012

Bell Pepper Egg-in-a-Hole

2 tsp olive oil
1 bell pepper cut into four ½ inch rings
4 large eggs
Salt and pepper to taste
2 tsp grated parm
4 slices multigrain toast
8 cups mixed salad greens

In a large cast-iron or nonstick skillet, heat 1 teaspoon oil over medium-high. Add bell pepper, then crack 1 egg into the middle of each pepper ring. Season with salt and pepper and cook until egg whites are mostly set but yolks are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for over easy. Sprinkle with Parmesan and place each egg on a slice of toast. Toss salad greens with 1 teaspoon oil and season with salt and pepper; serve alongside eggs.

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