ROASTED PEPPER BAKED EGGS
This simple healthy supper can be on the table in 15 minutes flat. Treat yourself to baked eggs, a hearty red pepper sauce and a chunk of ciabatta
Provided by Amanda Grant
Categories Brunch
Time 15m
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4. Divide ½ batch roasted red pepper sauce (see 'Goes well with...' below) between four small baking dishes. Take 4 eggs and break 1 into each dish. Bake for 7-10 mins until the whites are set and the yolks are still runny.
- Put 4 thick slices of ciabatta on a baking tray, drizzle with olive oil, rub with 1 garlic clove and cook in the oven until lightly toasted. Sprinkle the eggs with chopped parsley and black pepper, and serve with the toasted ciabatta.
Nutrition Facts : Calories 271 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium
THREE-CHEESE BAKED EGGS WITH ROASTED PEPPERS
I've made this recipe several times and it's always one of the first ones I think about when we're having guests for breakfast or brunch. It's even simpler if you use the jarred roasted peppers. It's always been a hit.
Provided by lazyme
Categories Breakfast
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes.
- Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.)
- Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
- When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1/3-inch dice.
- Preheat oven to 350°F
- Sift together flour, salt, and baking powder into a small bowl.
- Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes.
- Add butter, flour mixture, and cheeses and mix well at low speed, then stir in peppers and scallions.
- Pour into a buttered 10-inch (6-cup) glass pie plate and bake in middle of oven (or lower third of oven if baking with bacon) until top is golden brown and a tester comes out clean, 30 to 35 minutes.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 468.6, Fat 33.4, SaturatedFat 18.7, Cholesterol 397.7, Sodium 1007.6, Carbohydrate 13.2, Fiber 1.7, Sugar 3.7, Protein 29
EGG IN A PEPPER
This recipe is paleo and a super easy way to eat your eggs! Can also top with cheese or even a slice of bread.
Provided by Chef Lizzie
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 10m
Yield 1
Number Of Ingredients 3
Steps:
- Heat a non-stick skillet over medium heat. Place bell pepper ring in the hot skillet. Crack egg into bell pepper ring; cook until bottom holds together and corners are browned, 2 to 3 minutes. Flip and cook until desired doneness is reached, 2 to 3 minutes more; season with salt and ground black pepper.
Nutrition Facts : Calories 73.5 calories, Carbohydrate 0.8 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.2 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 225.3 mg, Sugar 0.6 g
SCRAMBLED PEPPERS AND EGGS
As in many Mark Bittman recipes, the idea here is more vegetables -- in this case, peppers -- than protein. It works because except for the jalapeño, none of the peppers is hot.
Provided by Mark Bittman
Categories breakfast, dinner, lunch, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it's translucent, 1 or 2 minutes.
- Add peppers, chiles and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, 4 to 6 minutes.
- Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked, 3 to 8 minutes. Serve on toast or over rice, or wrapped in a flour tortilla.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 5 grams, TransFat 0 grams
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- For the roasted veggies. Position a rack in the center of the oven and preheat the oven to 400ºF. In a large bowl, combine the red peppers, sweet peppers, red onions, and toss in the thyme, coriander, cumin, salt and pepper, along with the olive oil. Toss to coat. Spread out on a baking sheet and allow vegetables to roast for 30-35 minutes stirring every 10 minutes. The veggies should be soft but not chard. Remove from the oven and mix in half of the parsley and all of the cilantro. Turn up the oven temperature to 425ºF.
- Assembling the galettes. Prick the squares of puff pastry with a fork and place them on a silicone or parchment lined baking sheet. I could fit all 6 on one sheet, if you can't, use 2 baking sheets. Brush the puff pastry with the beaten egg mixture. Spread 1/2 a tablespoon of sour cream on each square. Top with 1/6 of the pepper mixture on top of sour cream, leaving a small gap near the border so the edges can rise, also leave a well in the center for the egg later on.
- Bake the galettes for 14 minutes. Crack an egg into the well in the center of each galette and return to the oven to cook for 5-7 minutes or until the eggs are set. For slightly runnier eggs, bake for 5. Sprinkle with additional salt and pepper along with remaining parsley. Serve immediately drizzled with a little additional olive oil, if desired.
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