Serve with whole grain toast and a small salad for a comforting breakfast-for-dinner. Be sure to leave the stems on the peppers when halving and coring—this helps to hold in the egg as the pepper roasts and softens.
- Prep time 15 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
Leaving stems intact, halve and core red peppers. Arrange, cut sides down, on foil-lined rimmed baking sheet. Bake in 425?F (220?C) oven just until beginning to soften, about 10 minutes.Turn red peppers cut sides up; sprinkle with one-quarter of the Havarti and the white parts of green onions. Crack 1 egg into each red pepper half; sprinkle with salt and pepper.
Bake in 425?F (220?C) oven until egg whites are just set yet yolks are still runny, 8 to 10 minutes. Sprinkle with remaining Havarti and green parts of green onions. Broil until cheese is melted, about 1 minute.
Nutritional facts per serving: about
- Fibre 1 g
- Sodium 136 mg
- Sugars 4 g
- Protein 9 g
- Calories 136.0
- Total fat 9 g
- Potassium 208 mg
- Cholesterol 194 mg
- Saturated fat 4 g
- Total carbohydrate 6 g
%RDI
- Iron 9.0
- Folate 20.0
- Calcium 9.0
- Vitamin A 35.0
- Vitamin C 225.0
