Eggs in a Pepper
Prepare a fun, quick and colourful breakfast any morning of the week that the whole family will love.
- Serves:
- 4
- Prep Time:
- 10 min
- Cook Time:
- 7 min
Ingredients
Nutrition Facts
- Calories
- 127
- Fat
- 5 g
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Carbohydrate
- 15 g
- Fibre
- 3 g
- Sugars
- 1.5 g
- Protein
- 5.5 g
- Sodium
- 75 mg
- Cholesterol
- 0 mg
- 1 large sweet pepper, red, green or yellow
- 1 tsp ( 5 mL ) canola oil
- 4 eggs
- ¼ tsp ( 1.25 mL ) each salt and pepper
- 4 slices whole-grain bread
- 4 tsp ( 20 mL ) butter, softened
- ¼ cup ( 60 mL ) salsa
Instructions
-
Cut top and bottom off pepper; set aside. Cut the inner tube into four ½-inch rings; reserve excess pepper for another use. Heat oil in large non-stick skillet set over medium-high heat. Add pepper rings and crack an egg in centre of each ring. Season with salt and pepper. Cook, covered, for 5 to 7 minutes or until top of yolks is set.
-
Meanwhile, toast bread until golden and brush with butter. Cut each slice into 5 fingers. Serve eggs with toast soldiers and salsa.