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.