Vegetable Egg in the Hole is a colorful and delightful breakfast idea. The combination of vibrant bell peppers, cherry tomatoes, and spinach makes it not only visually appealing but also packed with flavor. The cheesy goodness on top of the perfectly cooked eggs adds an extra layer of deliciousness.
Ingredients: 2 slices of whole wheat bread. 2 large eggs. 1/4 cup bell peppers, diced assorted colors. 1/4 cup cherry tomatoes, halved assorted colors. 1/4 cup spinach leaves. 1/4 cup shredded cheddar cheese. Salt and pepper to taste. 1 tablespoon olive oil. Fresh parsley for garnish.
Instructions: Cut a hole in the middle of each slice of bread with a round cookie cutter or the edge of a glass. In a nonstick skillet over medium heat, heat the olive oil. Place the bread slices in the pan and toast one side for a minute or two. Place an egg in each hole in the bread after turning the slices over. Diced bell pepper, cherry tomatoes, and spinach should be spread out evenly around the eggs in the holes. Add pepper and salt to taste. Put the lid on the pan and cook for three to four minutes, or until the egg whites are set but the yolks are still a little runny. Add cheddar cheese shreds to top of each egg and cover again. Wait one to two minutes for the cheese to melt. Carefully move the Vegetable Egg in the Hole to a serving plate using a spatula. Add fresh parsley on top and serve hot.
