BAKED EGGS IN ROASTED PEPPERS
Chilly rainy days mean cooked breakfast aboard R.E.D. I had some fresh greens, peppers and farm eggs just begging to be turned into something belly warming.
The greens I used were a mix of baby kale and arugula which gave a more crispy result. Small chopped spinach leaves work well too.
Choose your peppers wisely if using the Omnia stove top oven. They should be small enough to sit as flat as possible. Also, when cutting them try to choose the flatest side for the same reason. Egg size in important too. As you can see from the picture above one of our free range eggs was very large and had a double yolk. Small to medium eggs work best.
They were a bit more effort than a bowl of cereal but it was a cold rainy day when I made these and the warmth from the stove top heated up the cabin so nicely making this healthy little breakfast all worthwhile. Now for a quick dish washing then time to curl up with a good book while the winds outside howl.
- 2 sweet peppers
- 4 eggs
- ½ cup feta
- 1 cup chopped greens
- Salt and pepper
- Thinly sliced green onions for garnish
- Cut pepper in half lengthwise, and remove seeds.
- Arrange in Omnia baking pan.
- Heat base plate, cover baking plan and 'roast' peppers on high for about 10 minutes until the skin starts to blister.
- Divide greens amongst each pepper and press down firmly.
- Add crumble feta to each
- Top each half with an eggs and season well with salt and pepper.
- Heat Omnia base plate again then set covered Omnia baking pan on it on high for 5 minutes.
- Reduce heat and continue cooking until eggs are fully set, about 25-30 minutes.
Inspiration thanks to the Yummy Lunch Club