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Favorite Summer Brunch

VegetarianEggGastro-Pub

Time: 10 minutes

Yield: 4 servings

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About

This is our Favorite Summer Brunch! It's a refreshing and fun twist on a classic breakfast — an egg in a basket! The basket in this case is actually a round slice of bell pepper, the perfect well for a runny, savory egg! Served on top of toast and with a sprinkling of sharp and nutty parmesan, Favorite Summer Brunch is sure to be a favorite for you, too! The crisp salad is a nice touch, too!

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Ingredients

  • 2 teaspoons olive oil, divided
  • 1 bell pepper, color of your choice, cut into 4 (1/4-inch-thick) rings
  • 4 large eggs
  • coarse salt, to taste
  • ground pepper, to taste
  • 2 teaspoons parmesan cheese, grated
  • 4 slices multigrain bread, toasted
  • 8 cups mixed salad greens

Directions

Step 1 -In a large cast-iron or nonstick skillet over medium-high heat, add 1 teaspoon of the oil.

Step 2 -Add the bell pepper rings to the hot oil.

Step 3 -Crack 1 of the eggs into the middle of each of the pepper rings.

Step 4 -Season the eggs with the salt and the pepper.

Step 5 -Cook the eggs until the whites are mostly set but the yolks are still runny, about 2-3 minutes.

Step 6 -Gently flip the pepper rings and the eggs and cook until the eggs are over-easy, about 1 minute.

Step 7 -Sprinkle the eggs evenly with the parmesan and the black pepper.

Step 8 -Transfer 1 of the pepper rings and the eggs to each of the slices of the multigrain toast.

Step 9 -In a bowl, add the salad greens, the remaining oil, the salt, and the pepper and toss to combine.

Step 10 -Serve the pepper rings and the eggs on the toast with the dressed salad.

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