| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breakfast |
4 |
Servings |
INGREDIENTS
| 2 |
lg |
Round red peppers |
| 8 |
|
Eggs |
|
|
Salt and pepper |
| 2 |
tb |
Unsalted butter |
| 1 |
c |
Tomato sauce |
INSTRUCTIONS
1. 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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