Egg and Pepper Toasts That Will Break Instagram

Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Adrian Harris and Jeremy Inglett of The Food Gays share a spin on eggs and toast that promises to be a hit at the breakfast table.

Photo: The Food Gays

By Adrian Harris and Jeremy Inglett, The Food Gays

Our usual breakfasts consist of fruit smoothies, since we wake up very, very early in the morning. With Jeremy working as a baker, that can mean we’re up as early as 2:30 A.M. some mornings, and the last thing anyone wants at 2:30 A.M is a big fussy breakfast.

But on the days that he is off, we love to spend time making something that’s just a little fancier than a smoothie. We have become quite smitten with salads on toast — and we’ve noticed that anytime we post a photo on Instagram of some snazzed-up toast, people just seem to love it. It kind of makes sense — it’s easy enough to make, and everyone loves toast, right?

We’ve become fond of using whole lemon and lime segments in salads, like the one on these toasts. They add a fresh, zingy flavor, and their juice naturally creates a nice light dressing. Adding crispy bacon or ham would be great additions to this dish, too.

Give these a try sometime, and let us know what you think!

Bell Pepper Egg Toasts with Fresh Herb Salad
Makes 4 toasts

1 bell pepper, sliced into rounds
4 eggs
4 slices of sourdough bread
¼ cup flat leaf parsley
¼ cup dill sprigs
1 cup celery leaves
¼ cup mint leaves
1 small lime, skinned and segmented
1/8 cup red onion, thinly sliced
1 teaspoon pomegranate molasses (recipe here, or go the store-bought route)
Mayonnaise, to taste
Parmesan cheese, to taste
Salt and pepper, to taste

In a frying pan, place slices of bell pepper on medium-low heat. Cook for a couple minutes on each side, until they begin to soften slightly.

Carefully crack an egg inside each pepper round. Don’t worry too much if some spills over, as you can always trim it off with a knife once it’s done. Cook until desired doneness. We use a lid to help speed up the process, but only for a minute or so.

Toast bread and set aside. In a medium-sized bowl, combine parsley, dill, celery leaves, mint, lime segments, red onion, pomegranate molasses, and a pinch of salt and pepper. Toss gently.

Smear toast with mayonnaise (if desired), and top with salad, bell pepper eggs, shaved Parmesan cheese, and serve.

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