Nestled Eggs

I wouldn't call this a breakfast dish, but I guess you could eat it for breakfast. It has a pronounced bell pepper taste (hmm, wonder why?), but I really liked it!
What you need:

4 Large bell peppers halved and seeded
2 Tbsp butter
1/2 onion, chopped
1-2 zucchini or squash, peeled and cut into 1/2 inch cubes (2 cups)
1/2 fennel bulb, thinly sliced (optional)
Salt and pepper
1 cup heavy cream (I used half and half)
8 large eggs
2 cups long grain rice

Preheat oven to 400*. Place bell peppers skin side down in a casserole dish. Add 1 1/2 cups water to dish, cover with foil and bake for 15 min, drain.

In a large saucepan, melt butter over medium-high heat. Add onion, fennel, and rice and cook, stirring frequently until veggies are crisp-tender. Add squash and/or zucchini, 3 tsp salt, 1 tsp pepper, and 3 1/2 cups water. Bring to a boil. Lower heat, cover and simmer until rice is almost tender. Stir in cream..

Spoon some rice mixture into each pepper half. Transfer the rest to the baking dish and 'nestle' the stuffed peppers into the rice. Make an indentation with a spoon in the center if each stuffed pepper. Crack an egg into each indentation and season with salt and pepper.

Bake until the eggs are just set, about 25 minutes.

Serve with whole grain toast.

Doesn't that look so fun and colorful?

This idea shared at:

Kitchen Tip Tuesday
Tasty Tuesday
Tempt My Tummy Tuesday



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