Eggs Baked In Peppers – Washington Time
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Breakfast | 4 | Servings | |
INGREDIENTS
| 2 | Round red peppers | |
| 8 | Eggs | |
| Salt and pepper | ||
| 2 | T | Unsalted butter |
| 1 | c | Tomato sauce |
INSTRUCTIONS
Select well-shaped peppers that will sit upright. Halve them crosswise and remove seeds. Trim stems but do not make a hole. 2. Parboil peppers in simmering, salted water until just tender, then drain peppers. 3. Break eggs 2 eggs into each pepper half. Season and top with a 1/2 tablespoon slice of butter. Place peppers in small baking pan, pour in 1 inch of hot poaching water, and bake briefly at 375 degrees until eggs set. 4. Ribbon with tomato sauce. My suggestions. Try a spice such as Szechuan Style Pepper or Herb Pepper Blend instead of the salt and pepper. (Szechuan is copied from the label of a McCormick spice jar. Spell checker suggests the spelling Szechwan.) This also could be cooked at a low at a medium setting in a microwave oven. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 209
Calories From Fat: 137
Total Fat: 15.4g
Cholesterol: 387.3mg
Sodium: 463.7mg
Potassium: 342.4mg
Carbohydrates: 4g
Fiber: <1g
Sugar: 3g
Protein: 13.4g