This recipe serves 2 people and is an excellent Sunday morning breakfast treat.
Ingredients:
- 2 Red Peppers
- 1/2 Yellow Pepper (Roughly Chopped)
- 1/2 Orange Pepper (Roughly Chopped)
- 1 Ham Steak (1/4″)
- 2 Eggs
- 1/4 Onion (Roughly Chopped)
- 6 Asparagus Stalks (cut into small bite-sized pieces)
- 2 tablespoons Olive Oil
- 1/2 cup sliced Asiago cheese
- 1 teaspoon salt
- 1 teaspoon pepper
Begin by cooking the ham steak over low-medium heat. You will want to brown it on both sides (5-6 minutes on each side). Sauté the asparagus, onion, yellow and orange peppers in heated olive oil along with the salt and pepper for 5-7 minutes. The asparagus should still be crisp.
Remove the tops and centers of the red peppers taking care not to pierce or damage the sides of them. These will serve as your bowls for the dish.
At this point it is safe to start the eggs. I scrambled mine with a little butter and salt but you may want to use a sunny-side-up presentation which will work well too. Check the ham and after it has browned on both sides remove it from the heat and begin cubing it.
When the eggs are just about done it will be time to start plating. You will start by layering the ingredients in the following order (bottom to top) in each red pepper: Vegetables, Ham, Asiago cheese and finally the eggs. Garnish with a sprig of thyme and you are all set. Enjoy!
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Sis · April 22, 2008 at 9:02 am
Thank you Martha… you may want to try cubing the ham befor you cook it. It will cook faster and have lots of crisp edges…
Jared · April 22, 2008 at 10:00 am
True. I actually wanted to cook it slower to give the veggies time to soak up as much flavor as possible.
Sis · April 23, 2008 at 9:02 am
you could cook them all in the same pan start the ham first then add the veggies… one pan clean up is good for a sunday morning too… :)
Joe (Jr, that is) · April 24, 2008 at 7:23 pm
Looks good, I’ll give it a go. Did you take the pictures? I’m a big fan of roasted reds in an omelette, as well (also a big fan of roasted reds in a sandwich (w/ tomatoes and motz), on crackers and cheese, topping a salad, on a pizza, with pasta, as soup and drunk along with it’s marinating oils straight from the jar in the middle of the Trader Joe’s aisle–Hey, they don’t have to look.). The sweetness makes it (much like myself). Maybe with some spinach and feta? Mmmm…A dinner Omelette! requiring, but of course, the necessary malted accompaniment. I’m thinking Guiness. Also, more good recipes on this blog. I don’t understand the description of the code posts let alone the content. Stuff What To Fill Gut Space, I comprehend. Best.
Jared · April 24, 2008 at 9:31 pm
Nope, T took the excellent pictures of the dish. Red Peppers are one of the most delicious things on the planet (next to bacon of course). Which makes me wonder why this recipe has no bacon in it…