Eggs in Pepper Boats

Eggs in Pepper Boats is a fun way to serve eggs and a healthy way to cook the eggs – think … “no oil or grease”. Baking the eggs takes a little bit longer but it is worth it. This recipe can be adapted to use different meats and cheeses. It can be made without meat altogether. Add some fresh herbs for a twist.


Eggs in Pepper Boats
(Mark Kelly, 2015)

Makes 4 servings

2 large peppers (poblano or cubanelle), halved and seeded
4 large eggs
1/2 cup shredded sharp cheddar cheese
2 strips applewood smoked bacon, baked to just short of crisp
Hot sauce for serving

Preheat oven to 425F.

In a large skillet over medium heat, place the peppers cut side down in 1/4 inch of water. Cover and simmer for 6 minutes or until the peppers begin to soften. Flip the peppers over and cook for another 4 minutes, taking care not to over cook the peppers. You want them to be firm enough to hold an egg in each of them.

Place the cooked peppers cut side up on a foil-lined, rimmed baking sheet. Put a quarter of the cheese in each pepper boat. Top with each with a half strip of bacon. Top each with an egg, taking care to keep the egg within the confines of each boat. Carefully place in the oven and cook until the egg whites are solid and yolks reach preferred doneness, about 6 to 8 minutes for sunny-side-up. Serve immediately with pepper and your favorite hot sauce.

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Savory Waffles with Cheddar Cheese and Dried Basil

Savory Waffles with Cheddar Cheese and Dried Basil don’t need any maple syrup to finish them. Try some sour cream and sliced grape tomatoes or mix a little Sriracha in the sour cream and top with fresh basil leaves.


Savory Waffles with Cheddar Cheese and Dried Basil
(Adapted from recipe courtesy of and Chicago Tribune, 2015)

Makes about (8) 6-inch diameter waffles

1 1/2 cups all-purpose baking mix, see recipe below
2 Tbsp crumbled dried basil
1 1/2 cups shredded cheddar cheese
1 cup buttermilk
2 large eggs, beaten
2 Tbsp canola oil
Reduced fat sour cream for garnish

All-Purpose Baking Mix

In a large bowl, combine 3 3/4 cups flour, 1/4 cup sugar, 2 Tbsp baking powder, 1 tsp baking soda, and 1 tsp fine sea salt; whisk until blended. Store in a plastic zip-top bag for up to 2 months. Ingredients will settle, so stir or shake before using.

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Lamb Patties with Red Cabbage and Radish Slaw

Lamb Patties with Red Cabbage and Radish Slaw are version of a homemade gyro sandwich with a unique sauce and a flavorful slaw.


Lamb Patties with Red Cabbage and Radish Slaw
(Adapted from recipe courtesy of, November 2014)

4 Servings

2 garlic cloves, finely minced
1/4 cup fat-free plain Greek yogurt
4 Tbsp fresh lemon juice, divided
6 Tbsp extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1 lb. ground lamb
1/2 medium onion, finely chopped
1/4 cup fresh parsley, chopped
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 small head of red cabbage, thinly sliced
1/4 English hothouse cucumber, halved lengthwise, thinly sliced
2 radishes, thinly sliced
4 pita breads

Whisk garlic, yogurt, 2 tablespoons lemon juice, and 2 tablespoons oil in small bowl until smooth. Season with salt and pepper. Set sauce aside.

Using your hands, gently mix lamb, onion, parsley, coriander, cumin, 2 tablespoons oil, salt and pepper in a large bowl just to combine. Form into 12 3/4-inch-thick patties. Set aside on a platter.

Toss cabbage, cucumber, radishes and remaining 2 tablespoons lemon juice and 2 tablespoons oil in a medium bowl and season with salt and pepper. Set aside while grilling the patties.

Heat a flat cast-iron grill plate on the grill over direct medium heat. Working in batches cook until medium-rare, about 4 minutes, per side. Transfer to a wire rack on a foil-lined, rimmed baking sheet, let rest 5 minutes before serving.

Serve patties on pita with a serving of slaw and a dollop of sauce.

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