A perfect egg recipe with fun, quick and colourful breakfast on a sunday morning for the whole family.
1 large sweet pepper, red, green or yellow
1 tsp (5 mL) olive oil
1/4 tsp (1.25 mL) each salt and pepper
4 slices whole-grain bread
4 tsp (20 mL) butter, softened
1/4 cup (60 mL) salsa
Cut top and bottom off pepper; set aside. Cut the inner tube into four 1/2-inch rings; reserve excess pepper for another use. Heat oil in large non-stick skillet set over medium-high heat. Add pepper rings and crack an egg in centre of each ring. Season with salt and pepper. Cook, covered, for 5 to 7 minutes or until top of yolks is set.
Meanwhile, toast bread until golden and brush with butter. Cut each slice into 5 fingers. Serve eggs with toasts and salsa - it can also be served with any sause of our choice.