Roasted Bell Peppers with Eggs
Taken from the Canadian Living “Tested Till Perfect” Kitchen, this recipe is the perfect dish to serve for Easter Brunch! But be sure to leave the stems on the peppers when halving and coring, as it helps hold in the egg as the pepper roasts.
  • CourseBrunch
  • CuisineTraditional
  1. 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.
  2. 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.
  3. 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.
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