Peppered Eggs

It is going to be ridiculously hot this week. I don’t think it matters what part of the country you live in- this applies to all. Skip the oven, and use the grill. If you’re not big on breakfast, this makes a fantastic addition to a steak.

Other additions that could be good: hot sauce and crumbled bacon… Next time!

Ingredients:

• One whole bell peppers, color of your choice, cut length-wise.

  • PRO TIP: When you cut the pepper, you will want to cut straight through the stem. This will help the egg stay in the pepper while grilling.

• Two eggs

• Fresh parmesan cheese

• Salt and Pepper

• Olive Oil

Instructions:

• Preheat grill to medium heat- around 350 degrees.

• Coat front and back of halved peppers with olive oil.

• Place peppers face down on the grill for 5 to 10 minutes, until the edges start to curl.

• Flip over so the cupped side of the pepper is face up.

• Place your desired amount of parmesan in each pepper and crack an egg on top.

• Salt and pepper to taste.

• Close grill and allow to cook about 5 minutes.

• Remove from grill and sprinkle with more cheese!

• Eat it up.

Leave the stem attached- core out the seeds.

This whole venture has made realize how hard it is to get photos of hot food- the camera fogs up quick!