Grilled Red Peppers with Robiola, Celery Sprouts and Egg
(one half pepper per person)
Cut each red pepper in half from top to bottom. Carefully remove any webbing and seeds from inside the pepper halves, leaving the stem intact (I removed mine and I wish I hadn’t).
Place a good chunk of your Robiola — or any easily melting cheese — in each pepper half, then sprinkle with celery sprouts and top with a raw egg, pouring the egg in slowly so that it oozes around and under the cheese and is completely contained by the pepper. Place the peppers on the hottest part of your grill, or in the hot Aga oven. Cook for about 20 minutes or until the white of the egg is cooked. A slightly runny yolk is ideal, but can be hard to achieve.
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Breakfast Strata
(serves 8)
12 slices old-fashioned white bread, cut into 1-inch cubes
1 lb pork sausage
1/2 lb chestnut mushrooms, chopped
1 Padron pepper, sliced thin
handful small heirloom tomatoes, cut in half
1 cup cheese curds (or pizza mozzarella, cut in bite-size pieces)
1 cup shredded Cheddar cheese
4 eggs
2 cups half and half
Butter a 9 x 13 baking dish. Place the bread in a large bowl. Saute the sausage and break it up into small pieces. Add the chopped mushrooms to the sausage and saute until soft.
Add the sausage, mushrooms, pepper, tomatoes and two cheeses to the bread in the bowl and mix well. Beat the eggs briefly and then whisk in the half and half. Scatter the bread mixture in the baking dish and pour the egg mixture over. Bake at 350F/180C for 40 minutes or until egg mixture is set. Serve warm.
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