Egg and Bacon Capsicum Cups

Egg and Bacon Capsicum Cups


Ingredients

1 large red capsicum
4 small slices (65g) short cut bacon, fat trimmed
2 eggs
2 tomatoes, cut in half (optional)

Method

Cut a sheet of baking paper large enough to be doubled, which will fit your frypan.

Cut two ring slices of capsicum about 2cm thick (middle part of capsicum). Remove white flesh and seeds to create a round shape.

Heat a non-stick frypan that has a lid at medium temperature (too hot and the bacon will burn). Place capsicum rings into pan and cook for 3-5 minutes or until browned on one side only. Remove from pan.

Place baking paper on base of pan then put uncooked side of capsicum onto paper. Press 2 slices of bacon into each capsicum cup, going up the sides so there aren’t any gaps for egg to escape.

Carefully crack an egg into centre of each cup. Place tomato in frypan, then cover with lid and cook for 5 minutes or until eggs are cooked to your liking.

Carefully lift eggs and tomatoes off paper using a flat spatula.

Not suitable to be frozen.



NUTRITIONAL INFORMATION
PER SERVE

FAT TOTAL 6.8g
SATURATED 2.1g
FIBRE 1.7g
PROTEIN 15.3g
CARBS 3.9g
SUGAR 3.8g
SODIUM 541mg
KILOJOULES 577 (cals 138)

GI RATING : TOO LOW IN CARBS TO SCORE A GI RATING



Equipment

Baking paper

Credits: Annette Sym 'Symply Too Good To Be True' Book 7

Photo Credits: Annette Sym 'Symply Too Good To Be True' Book 7


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