Recipes
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
Print RecipeIngredients
- 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
- Step 1
Cut top and bottom off pepper; set aside. Cut the inner tube into four 1/2-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.
- Step 2
Meanwhile, toast bread until golden and brush with butter. Cut each slice into 5 fingers. Serve eggs with toast soldiers and salsa.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 127 |
| Fat | 5 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrate | 15 g |
| Fibre | 3 g |
| Sugars | 1 g |
| Protein | 5 g |
| Sodium | 75 mg |
