Peppered Eggs Recipe
Summary
Cooking Time25 MinDifficulty LevelMedium
Ingredients
| Onion | 1 Medium, thinly sliced | |
| 1 red pepper, cored, seeded and sliced | ||
| 225 g/8 oz green beans, sliced | ||
| Eggs | 8 | |
| Milk | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | 1 | |
Directions
Put the onion, red pepper and beans in a saucepan and cover with water.
Bring to the boil and simmer until the vegetables are just tender.
Drain well and spread out in a buttered baking dish.
Beat the eggs with the milk, salt and pepper and pour over the vegetables.
Bake in a preheated moderately hot oven (190°C/375°F, Gas Mark 5) for 25 minutes or until the egg mixture is set.
Serve hot, cut into wedges.
Bring to the boil and simmer until the vegetables are just tender.
Drain well and spread out in a buttered baking dish.
Beat the eggs with the milk, salt and pepper and pour over the vegetables.
Bake in a preheated moderately hot oven (190°C/375°F, Gas Mark 5) for 25 minutes or until the egg mixture is set.
Serve hot, cut into wedges.
Chef
