Mayo-free! I love this about this recipe! Super tasty and super easy to make.
6 eggs hard boiled
1 – 1 1/2 ripe avocados peeled and mashed
1 Tablespoon fresh lemon juice or lime juice
1/2 teaspoon sea salt to taste
1. Add the eggs to a medium-sized pot and cover with a few inches of water. Cover and place on high heat. Bring water to a full (but gentle) boil. Remove from heat, lid the pot and cook for 12-14 minutes.
2. Drain the water and immediately run cold water over the eggs. Transfer eggs to an ice bath and allow eggs to chill for 3 minutes. Peel the shell right away as it makes for easier peeling. Refrigerate peeled eggs until ready to use.
3. In a medium bowl, add the avocado, lemon juice and salt. Mash the avocado, leaving it slightly chunky if desired. Add the chopped hard boiled eggs and stir well to combine. Eat on toasted bread with greens of your choice.
This makes an easy breakfast, brunch or lunch. I love the pepper and the egg together in this recipe. My friend Cheryl posted that she made this as an after-school snack for her son.
I found the following recipe on Pinterest. It uses cheese, but you certainly do not have to add it. These eggs are just fine without it.
I used an orange pepper, but you can use red or yellow, whichever you prefer. I simply added salt and pepper to my eggs. I did not add the cheese. Also, you can scramble the egg inside the pepper. I left mine sunny side up as I like a runny yummy yolk. I used 2 eggs as I had 2 pepper slices to fill, one egg for each slice. Instead of using olive oil, I just used cooking spray.
1 red, yellow or orange pepper
4-5 large eggs
1/4 cup grated Parmesan cheese (you could try other cheeses too if you wish)
1 Tbsp olive oil
1. In a large, non-stick skillet, heat 1 Tbsp olive oil over medium/high heat.
2. Cut peppers into 1/2-inch rings and remove seeds and centers. Plice sliced peppers into the pan and let them saute for a minute.
3. Crack one egg into the center of each bell pepper slice. Start pouring the egg in slowly;it prevents the egg leaking abd forms a nice seal.
4. Sprinkle with salt and pepper. Saute for 3 minutes, then flip it over carefully.
5. Top with generous amount of parmesan.
6. Cook for 2 minutes, or less if you want a runny yolk.
This recipe would work great on a brunch menu, or if you are feeding lots of people for breakfast.
Although, I prefer real bacon… I have substituted the bacon with turkey bacon, with good results.
I also topped the roll with cheese instead of putting it on the eggs before rolling it up. This way I could control the amount of cheese instead of adding it into the roll. I did not use the full 1 cup suggested in the recipe.
This recipe was taken from Kraft Foods “What’s Cooking” magazine Spring 2010.
1 cup milk
1/3 cup flour
1 red pepper, finely chopped
4 slices bacon, cooked, crumbled
3 green onions
1 tsp. dried oregano leaves, crushed
1 cup Kraft Mozza-Cheddar shredded cheese
1 cup salsa, warmed
1. Heat oven to 350F. Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of the pan. Spray with cooking spray.
2. Beat eggs, milk and flour in large bowl with whisk until well blended. Stir in next 4 ingredients; pour into prepared pan. Bake 14 to 16 minutes or until edges are almost set. Top with cheese; bake 2 minuntes or until melted.
3. Roll up omelette immediately, starting at one short end and peeling off paper as omelette is rolled. Place on platter into slices. Serve with salsa.