Breakfast & Brunch
Italian Style Eggs in a Frame
Prep Time: 8 min | Cook Time: 15 min | Servings: 2 | Calories: 354
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Prep Time
8 min
Cook Time
15 min
Servings
2
Calories
354
Treat yourself and someone special to this beautiful-looking breakfast with pieces of toast adorned with a fried egg topped with sautéed peppers and fresh chopped basil — as well as Sargento® Shredded 4 Cheese Pizzeria. You’ll appreciate the cheesy taste and texture in every bite.
Ingredients
- 1 Tbsp. olive oil
- 1 yellow or red bell pepper (or 1/2 of each), cut lengthwise into thin strips
- 2 large slices Italian or sourdough bread
- 2 eggs
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 2 Tbsp. chopped fresh basil or Italian parsley
- 3/4 cup (3 oz.) Sargento® Shredded 4 Cheese Pizzeria or Sargento® Shredded 6 Cheese Italian
Directions
- Heat oil in large non-stick skillet over medium heat. Add pepper strips; cook, stirring often, 10 minutes or until peppers are tender. Transfer with slotted spoon to small bowl; set aside.
- Cut hole in center of each bread slice using 3-inch biscuit cutter or glass. Toast center bread rounds, if desired; set aside until serving time.
- Add cut bread to same heated skillet; crack eggs into holes in bread. Sprinkle salt and pepper over eggs. Cook 2 minutes or until bread is toasted and eggs are still loose in center. Stir basil into peppers in bowl; spoon over eggs and bread; top with cheese. Cook, covered, 2 minutes or until cheese melts and eggs are set. Serve with toasted bread rounds, if desired.
