THREE-CHEESE BAKED EGGS WITH ROASTED PEPPERS
Steps:
- Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
- When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1/3-inch dice.
- Preheat oven to 350°F.
- Sift together flour, salt, and baking powder into a small bowl.
- Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes. Add butter, flour mixture, and cheeses and mix well at low speed, then stir in peppers and scallions.
- Pour into a buttered 10-inch (6-cup) glass pie plate and bake in middle of oven (or lower third of oven if baking with bacon) until top is golden brown and a tester comes out clean, 30 to 35 minutes. Let stand 5 minutes before serving.
THREE-CHEESE BAKED EGGS WITH ROASTED PEPPERS
I've made this recipe several times and it's always one of the first ones I think about when we're having guests for breakfast or brunch. It's even simpler if you use the jarred roasted peppers. It's always been a hit.
Provided by lazyme
Categories Breakfast
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes.
- Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.)
- Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
- When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1/3-inch dice.
- Preheat oven to 350°F
- Sift together flour, salt, and baking powder into a small bowl.
- Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes.
- Add butter, flour mixture, and cheeses and mix well at low speed, then stir in peppers and scallions.
- Pour into a buttered 10-inch (6-cup) glass pie plate and bake in middle of oven (or lower third of oven if baking with bacon) until top is golden brown and a tester comes out clean, 30 to 35 minutes.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 468.6, Fat 33.4, SaturatedFat 18.7, Cholesterol 397.7, Sodium 1007.6, Carbohydrate 13.2, Fiber 1.7, Sugar 3.7, Protein 29
ROASTED PEPPER BAKED EGGS
This simple healthy supper can be on the table in 15 minutes flat. Treat yourself to baked eggs, a hearty red pepper sauce and a chunk of ciabatta
Provided by Amanda Grant
Categories Brunch
Time 15m
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4. Divide ½ batch roasted red pepper sauce (see 'Goes well with...' below) between four small baking dishes. Take 4 eggs and break 1 into each dish. Bake for 7-10 mins until the whites are set and the yolks are still runny.
- Put 4 thick slices of ciabatta on a baking tray, drizzle with olive oil, rub with 1 garlic clove and cook in the oven until lightly toasted. Sprinkle the eggs with chopped parsley and black pepper, and serve with the toasted ciabatta.
Nutrition Facts : Calories 271 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium
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