Recipe: Grilled Pepper w/ Robiola Cheese, Celery Sprouts & Egg
A simple, but beautiful egg dish full of flavor and texture. Serve with a thick slice of grilled peasant bread for a rustic breakfast, or atop some lightly dressed greens for an elegant lunch.
The fresh celery sprouts are the micro shoots of the celery plant. If you are unable to find them, you can easily substitute finely chopped celery fronds.
(one half pepper per person)
Grilled Pepper with Robiola Cheese, Celery Sprouts & Egg
1 fresh red bell pepper
2 1oz pieces of Robiola cheese, or a similar soft, melting cheese
2 fresh eggs
Fresh celery sprouts or fronds for garnish
Salt & pepper to taste
Cut each red pepper in half from top to bottom. Carefully remove any webbing and seeds from inside the pepper halves, leaving the stem intact (I removed mine and I wish I hadn’t).
Place a good chunk of your Robiola — or any easily melting cheese — in each pepper half, then sprinkle with celery sprouts and top with a raw egg, pouring the egg in slowly so that it oozes around and under the cheese and is completely contained by the pepper. Place the peppers on the hottest part of your grill, or in the hot Aga oven. Cook for about 20 minutes or until the white of the egg is cooked. A slightly runny yolk is ideal, but can be hard to achieve.
This recipe originally appeared on kristeninlondon.com. It is reposted here with permission of the author.
Photo Credit: Avery Curran
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