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Prep time
10 minutes
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Cook time
5 minutes
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Serves
4
Author Notes
The title of this recipe, also known as "eggs in a basket," has its roots in 1930s Hollywood, where actresses such as Betty Grable requested sunny-side up eggs cooked in toast. This version uses vitamin c-rish red bell pepper instead of the toast and adds even more veggie power with the addition of detoxifying asparagus, which is rich in fiber and folate. —Atkins Nutritionals, Inc.
Ingredients
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1 tablespoon
Olive Oil
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1/2 bunch
Asparagus, trimmed and sliced
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1/2 teaspoon
Seasoning Salt
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2
Red Bell Peppers
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4
Large Eggs
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2 cups
Shredded Cheddar Cheese
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1/2 cup
Tomato Salsa from a jar
Directions
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Heat a large skillet over medium heat, and add the olive oil. Add the asparagus and seasoning salt, cook 3-4 minutes, until the asparagus softens. Transfer to a plate.
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Preheat the oven to 350F. Cut the peppers in half lengthwise, and discard the seeds. Place the peppers in the skillet, stem side down, and sear for one minute over medium heat. Flip and crack an egg into each pepper half. Top with the asparagus and sprinkle with the cheddar. Bake for 25-30 minutes, until the cheese is golden and the whites of the eggs are cooked through. Serve immediately with the salsa.
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