Monday we had an “ice day”, which I know most northerners probably find completely ridiculous. It’s seriously sketchy driving on roads that are completely iced over. This might look like pretty snow, but I assure you all I was doing was slipping and sliding. I couldn’t even park all the way up in my in-laws drive way I was sliding so much. Today we had a beautiful snow which was completely beautiful! I’ll share those pictures soon!
I took full advantage of being in home for lunch to make a quick and nutritious meal. I am a big egg eater, I could literally probably eat them every meal. I alternate some with whole eggs and egg whites to cut back on the cholesterol and fat from the yolks if I have too much in a day. They’re just so versatile and go with such a variety of foods.
Eggs in a nest are one of my favorite and easy meals to make, especially since Skinnytaste just gave me the idea to add avocado to the toast on it. I really try my best though to cut out gluten and carbs when I can. I had these beautiful yellow bell peppers hanging out on the counter and decided to make a healthier version of the classic. Pretty tasty and super easy! Full disclosure, I used butter to cook the eggs in. In a perfect world I would have used coconut oil, but didn’t have any on hand. I had to make due :-). It would cut back on the fat I would assume.
- 2 whole slices of seeded Bell Pepper (about ½ inch - 1 inch thick)
- 2 whole eggs
- 1 tbsp butter (or coconut oil)
- salt and pepper to taste
- Melt half the butter or oil over medium heat in skillet. Add slices of bell pepper and lightly cook on both sides.
- Distribute other half of butter between two holes of bell peppers and allow to melt.
- Crack an egg in each bell pepper. Allow to cook about half way then cover skillet with lid. Cook eggs to desired doneness.
- Season with salt and pepper to taste.
- For added taste, top with salsa or guacamole.