Egg-In-A-Basket With Bell Peppers
During time of record high inflation, make baked egg-in-a-basket with bell peppers for an affordable, easy, delicious, and healthy meal to enjoy at home. It’s perfect for breakfast, brunch or a light meal!
All of the ingredients used in this recipe are lower in sodium, potassium, and phosphorus. It is perfect to share with people who have been advised to follow a renal diet.
<INGREDIENTS> for 1 serving
1 slice of wheat or white bread
1 large egg
1/4 cup finely chopped bell peppers
1 green onion, finely chopped
olive oil
ground black pepper, to taste
<DIRECTIONS>
- Use a heart-shaped cookie cutter or any shaped cookie cutters you prefer to cut out a hole at the center of a slice of bread. Save the bread cut-out.
- Line the toaster oven baking tray with parchment paper and brush the area where the egg and bread will be on the paper with olive oil to prevent egg sticking to the paper when egg is cooked.
- Place the bread on the parchment paper lined baking tray, crack an egg into the hole of the bread.
- Brush or drizzle olive oil on the bread.
- Add and spread out chopped bell peppers on the bread and sprinkle a bit of chopped green onion and ground black pepper on top of the uncooked egg.
- Bake the bread with egg and bell peppers and the bread cut-out in toaster oven at 400 degrees F (205 degrees C) for 10 minutes or until the egg white becomes firm and opaque.
- Transfer the cooked egg-in-a-basket and the bread cut-out onto a serving plate, sprinkle more chopped green onion and ground black pepper on top. That’s it! Enjoy! The egg yolk should be semi soft and runny after 10-minute baking time, and you can dip the bread cut-out into the egg yolk to enjoy! If firmer egg yolk texture is desired, bake a bit longer.
Happy Eating! 🙂