Toast with eggs in sweet peppers
4 servings
10 minutes
Egg toast in sweet peppers is an original and vibrant breakfast with an American character. This dish stems from the tradition of baking eggs in vegetables, creating a harmony of flavor and texture. Sweet pepper sautéed in olive oil becomes soft with a hint of caramel, while the egg turns tender with a rich taste highlighted by salt, pepper, and grated parmesan. Crunchy whole grain bread makes the dish hearty and nutritious, while fresh salad adds lightness. These toasts are the perfect balance of simplicity and sophistication, suitable for leisurely breakfasts or stylish brunches.
1
Remove the seeds from the pepper and cut it into 4 thick rings.
2
In a large skillet, heat 1 teaspoon of olive oil over medium heat. Place the peppers and immediately crack 1 egg into the center of each. Season with salt and pepper. Fry for 2-3 minutes, then stir gently and fry for another minute until cooked.
- Extra virgin olive oil: 2 teaspoons
- Sweet pepper: 1 piece
- Chicken egg (large): 4 pieces
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Sprinkle with parmesan and place on slices of bread (you can toast in a toaster).
- Grated Parmesan cheese: 2 teaspoons
- Whole wheat bread: 250 g
4
In a bowl, mix the salad leaves with the remaining olive oil, season with salt and pepper. Place on plates. Top with bread and eggs.
- Extra virgin olive oil: 2 teaspoons
- Mixed salad leaves: 8 glasss
- Coarse salt: to taste
- Freshly ground black pepper: to taste