About
This is our Favorite Summer Brunch! It's a refreshing and fun twist on a classic breakfast — an egg in a basket! The basket in this case is actually a round slice of bell pepper, the perfect well for a runny, savory egg! Served on top of toast and with a sprinkling of sharp and nutty parmesan, Favorite Summer Brunch is sure to be a favorite for you, too! The crisp salad is a nice touch, too!
Ingredients
- 2 teaspoons olive oil, divided
- 1 bell pepper, color of your choice, cut into 4 (1/4-inch-thick) rings
- 4 large eggs
- coarse salt, to taste
- ground pepper, to taste
- 2 teaspoons parmesan cheese, grated
- 4 slices multigrain bread, toasted
- 8 cups mixed salad greens
Directions
Step 1 -In a large cast-iron or nonstick skillet over medium-high heat, add 1 teaspoon of the oil.
Step 2 -Add the bell pepper rings to the hot oil.
Step 3 -Crack 1 of the eggs into the middle of each of the pepper rings.
Step 4 -Season the eggs with the salt and the pepper.
Step 5 -Cook the eggs until the whites are mostly set but the yolks are still runny, about 2-3 minutes.
Step 6 -Gently flip the pepper rings and the eggs and cook until the eggs are over-easy, about 1 minute.
Step 7 -Sprinkle the eggs evenly with the parmesan and the black pepper.
Step 8 -Transfer 1 of the pepper rings and the eggs to each of the slices of the multigrain toast.
Step 9 -In a bowl, add the salad greens, the remaining oil, the salt, and the pepper and toss to combine.
Step 10 -Serve the pepper rings and the eggs on the toast with the dressed salad.
