Toad in a Hole

The classic version of this recipe uses bread rather than the pepper ring. This version provides more nutrients, variety and flavor! You can always enjoy it with some toasted white bread.

Serving size

1 egg + ¼ pepper

Makes

4 servings

Prep time: 5min
Cook time: 8min
Total: 13min

Ingredients

1 large (164g) bell pepper

4 large eggs

¼ teaspoon freshly ground black pepper

¼ cup parmesan cheese, grated

½ cup parsley, chopped

Nutrition Info

Makes: 4 servings  Serving size: 1 egg + ¼ pepper

Calories

128

Fat

8 g

Saturated Fat

3 g

Trans Fat

<1 g

Cholesterol

193 mg

Carbohydrate

4 g

Sugar

3 g

Fiber

1 g

Protein

10 g

Sodium

177 mg

Calcium

149 mg

Phosphorus

166 mg

Potassium

203 mg

Instructions

  1. Cut the bell peppers width-wise, into 4, half-inch-thick rounds or rings. Remove all seeds.
  2. Heat a cast iron skillet over medium heat and spray lightly with cooking oil.
  3. Place the bell pepper rings in the skillet (so you see the ring) and sauté for 2 minutes.
  4. Flip each ring. Crack an egg into the middle of each one.
  5. Season with pepper and cook the egg until desired consistency (2-4 minutes).
  6. Sprinkle with parmesan cheese.
  7. Serve each egg with a garnish of chopped parsley.
Recipe contributed by FamilyCook Productions

Save the balance of the pepper and cut up and add to your next salad