Ingredients

The following ingredients have 4 Servings
  • 4 thick slices of bread (toasted (I used Blue Oven Bakery Seedy McSeedy))
  • 1 T. coconut oil
  • 4 green pepper rings (about 1/2-inch thick)
  • 4 large eggs
  • 1/2 t. bacon salt
  • 1/2 t. sea salt
  • green grapes for serving

Instruction

  • Wash green peppers and slice into rings, about 1/2-inch thick. I had to trim the center a bit to get rid of the seeds.
  • In a large, non-stick skillet, melt the coconut oil over medium heat. Add the pepper rings and cook for about 5 minutes. Flip the peppers and continue to cook for a couple more minutes.
  • Gently add one egg to the center of each pepper ring. Season the eggs and peppers evenly with the bacon and sea salts. Cook for about 5 additional minutes, or until the egg whites are opaque.
  • Remove the pan from the heat.
  • Top toasted bread with one pepper and egg each. Serve with green grapes.