Coming up with Breakfast ideas on the weekends can be a challenge. Bacon and Eggs are an obvious "go to", but if you want something a little different, Peppers and Eggs are an excellent option.
If you can fry an egg, this is a quick and easy idea to make Breakfast, Brunch or Dinner. Bell Peppers and Eggs served with a slice of Beef Steak Tomato. You can serve the finished eggs on the Tomato slice, on Toast or Hash Browns if you wish. It all depends on how hungry you are and how many people you are feeding.You can choose the colours you wish for the bell pepper if you have some theme in mind, or simply use what you have on hand. You want the Bell Pepper slice to be at least a 1/2 inch thick so it will catch the egg as you crack it into the slice. Arugula adds a Peppery flavour and the fresh spinach is very bright on the plate. I like spices and flavour, I add Basil and Dill to this dish to brighten it up even further and compliment the flavours of the vegetables. This is a flavourful meal for anytime of day.
Note: I am posting this recipe "per serving". The amount of butter you use depends on your pan and how many eggs you are cooking at a time. I will say, you want the butter to completely cover the area your eggs are cooking in to ensure they do not stick to the pan. You can use Olive Oil as a substitute as well. **
Bell Peppers and Eggs
Ingredients per serving:
1 Thick Slice of Red, Yellow or Green Bell Pepper
1 Thick Slice of Beefsteak Tomato
1 Egg
1/4 to Cup of Fresh Spinach and Arugula for finishing.
1/4 TSP Basil1/8 TSP Dill
a pinch of Salt and Pepper
Butter for cooking the eggs in**.
Pre heat your pan and butter to a Medium heat. Melt your butter completely, then add your sliced Bell Pepper.
Let the Bell Pepper slice cook in the butter at least two minutes per side, prior to cracking your egg into it. You will get less run off from the egg white.
Crack your egg into the Bell Pepper Slice and fry for 2 minutes.
Flip the Bell Pepper with the Egg.
Add your Tomato Slices to the pan.
Sprinkle your Spices over the ingredients in the pan, a bit of salt and black pepper and cook an extra 2 minutes. 1 Minute or less for over easy.
As mentioned above, you can serve the Pepper and eggs on their own, over Hash browns, Toast or over additional fresh Arugula and Spinach. The dish is very versatile and you can mix up your side dishes for variety and to suit the time of day you are serving it at.
My posts are coming a little slower at this time of year as I am spending a lot of my energy and focus in the garden. However as Summer changes to Fall, I will be posting more frequently again as I have many new dishes being planned using those Fresh ingredients from the garden which I am growing. I hope you are having a fun summer and getting some rest and play time in. Have a wonderful day.
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