We absolutely love, love, love breakfast. From cereal to pancakes, eggs to bacon. While OH and I share breakfast duties, it is definitely something that OH excels at. This dish though is something I came up with at 4:30 a.m. right before a road trip and we needed to get rid of stuff in the fridge before we left. Also, I leave for the cottage with my mum, Lo and Kaiya in a couple of hours, so this would be a great breakfast!
Here is what you need;
- 3 Eggs
- 1 1/2 tbsps Butter (deviding this into 3 portions)
- 3 Sweet peppers – hollowed out with top cut off
- A dash of garlic salt and pepper to taste
First preheat the oven to 375° F and get a clean muffin tin to hold the peppers up. Cut the tops off each pepper and clean it out of seeds.
Crack an egg into each pepper and add garlic salt, pepper and butter to each one. If you want you can cover the top of each pepper with tin foil.
Start cooking sides like bacon here.
Cook until eggs are white (about 10 – 12 minutes) and make sure that the top of the egg doesn’t get rubbery. This is where the tin foil is nice because it protects the egg from getting hard and rubbery.
Remove from oven, plate with bacon and serve.