Grilled Red Pep­pers with Robi­o­la and Egg

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.