Saturday, December 27, 2014

Individual baked egg breakfast

Individual baked egg breakfast


6 large eggs
1 large bell pepper
1 cup of fresh spinach leaves
4 ounces of feta cheese (goat would work well also)
Salt & pepper

Individual Baked Egg Breakfast

Slice the bell peppers into one-inch slices, beat the eggs, mix in the spinach and cheese, and bake until perfect.

Preheat the oven to 350° F.

Slice the bell peppers into one-inch rings - go for four rings. Coarsely chop the spinach. Crumble the cheese. Beat the eggs with a small amount of water (less than a table spoon per egg used).

Place the bell pepper rings on a griddle on low heat (about 250° F) or a frying pan on low. Drizzle a small amount of olive oil into each ring. Pour the mixed eggs into each ring with just enough to completely cover the bottom of each ring with about 1/8-inch of egg. Let it cook until the egg is well set.

Transfer the bell pepper rings to a baking tray covered in baking parchment. Fill the bell pepper rings about halfway with eggs, then add generous amounts of spinach and crumbled cheese. Fill the bell pepper rings up to almost the top with eggs and add more spinach and cheese. Season lightly with salt and pepper.

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