Veggie Sunrise Peppers
Yields 4 servings
Serving size 1 egg and 1 slice of bread per serving
1 large sweet pepper; red, green or yellow
1 tsp (5mL) canola oil
¼ tsp (1.25mL) each salt and pepper
4 slices of whole grain bread
4 tsp (20mL) butter, softened
¼ cup salsa
Cut top and bottom off pepper; set aside. Cut the inner tube into four ½ inch (1.2cm) rings; reserve excess pepper for another use. Heat in large non-stick skillet set over medium-high heat. Add pepper rings and crack an egg in centre of each rung. Season with salt and pepper. Cook, covered, for 5 to 7 minutes or until top of yolk is set.
Meanwhile, toast bread until golden and spread with butter. Cut each slice into 5 fingers. Sever eggs with toast soldiers and salsa.
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