Happy Sunday one and all! It's very grey and drizzly out here but we have been having a lovely day seeing an old friend and generally eating a lot. Good times.
This morning I made our usual Sunday breakfast which is something I have been meaning to share for a while now. It's my own creation, born out of one of those times when the cupboards seem to be bare aside from the odd egg or onion and dried herbs. It has been adapted a little over the year or so I have been making it and is now, I think, nigh on perfection - if I do say so myself, ha!
I am no food photographer and it doesn't look particularly attractive, but honestly guys, it's awesome:
Anyway, it has no official name in our house and is referred to as Pesto Pepper Egg Bread and here is how to put it together for maximum tastiness:
Serves 2 (or 1 hungry peep)
You will need:
1 Red or yellow pepper sliced into strips
1 red onion sliced into strips
Lea and Perrins Worcester sauce
A couple of blobs of olive oil
2 slices of bread (a seeded brown bread is nice for this)
A sprinkling of both dried oregano and chilli flakes
A little red pesto
Handful of grated mild or medium cheddar cheese.
Heat the olive oil in a frying pan and add the pepper and onion. Stir fry them until they are just starting to brown then blob in a few drops of Lea and Perrins and keep stirring them until they are browned at the edges and soft. Take them out of the pan and put to one side.
Using the same pan to save on the washing up, fry your eggs in a bit more oil and while they are cooking 'butter' the bread slices with the pesto and then sparingly sprinkle some oregano and chilli flakes all over them. Divide the cooked pepper and onion between the slices of bread, take your cooked fried eggs and put them on top, then top the whole lot with a sprinkling of the cheese.
Et voila! Pesto Pepper Egg Bread!
You can also try different combinations of vegetables...I have found in the past that thin strips of carrot and courgette work well together too. Enjoy!