Basic Breakfasts

  • Pepper Baked Eggs

    Spice up your mornings with a peppery taste. These scrumptious eggs are deliciously baked with savoury pesto sauce and cheese into a half pepper for a unique blend of flavours.

    8 QL Egg
    4 tablespoons of pesto sauce  (traditional Italian sauce made from fresh basil, pine nuts, olive oil, garlic and cheese)
    4 red peppers cut into halves
    25g freshly grated Parmesan cheese

  • Directions

    1. The oven should be preheated to 180°C.
    2. Boil a large pan of salted water, and add in the peppers, cooking them for 4 minutes or until just tender.
    3. Drain it, rinse in cold water and place in an ovenproof dish.
    4. The pesto sauce should be divided between the peppers.
    5. Crack the eggs into the peppers, one per half a pepper.
    6. Sprinkle cheese over the eggs and bake for 20-25 minutes or until the eggs are set. The eggs are ready to serve with salad.