There’s nothing like eggs and rashers for breakfast. We tend to save them for a late breakfast on Saturday mornings, but so often stick to the old reliable you-can’t-go-wrong rasher and egg sandwich. For a change however, inspired by various food bloggers and pinners we’ve seen on Pinterest, we decided to take our favourite food combo and try something new. These Baked Egg Pepper Cups are so easy to make; they taste delicious; they’re packed with nutrients; and let’s face it, they look great! You’re guests will be seriously impressed!

You’ll need:

4 Bell Peppers (red or yellow peppers work best for this recipe)

4 eggs

Rock or sea salt and freshly ground black pepper

2 handfuls of spinach (raw or wilted)

4 rashers, grilled and chopped into small pieces

Chopped herbs to garnish.

Method

1.   Preheat oven to 180°c.

2.   Slice the top off of each pepper and remove all pips and seeds.

3.   Put your peppers on baking tray and add some spinach and a chopped rasher into each one. Crack an egg in top of each pepper and season with your salt and ground pepper.

4.   Pop them in the oven and bake for 23-28 minutes until the whites are firm and the yolks are still a little runny (leave for another 3 minutes if you’d rather a hard egg).

5.   Garnish with some chopped fresh herbs of your choice and serve.

Nutritional info per pepper cup: 155 calories, 5.2g carbs, 12.7g protein, 1.5g fibre, 3g saturated fat. 

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