Grilled Bell Peppers Recipe with Baked Egg, Goat Cheese, and Hot Sauce
Baking with Cheese Recipe
I’m gearing up for the City Harvest Backyard Benefit Dinner on Thursday, August 20th, so I’ve got fire and grilling on the mind. As we’re nearing the end of the summer season, now is the time to celebrate outdoors and take advantage of the warm weather. Grilling brings out the rich, robust flavors in all ingredients. Like roasting, the fruit and vegetable sugars caramelize, and the flavors deepen. The smoky, charred undertones are satiating. If done correctly, the juiciness of the meat and produce is preserved during the grilling process. I can’t get enough of it these days! I hope you’ll join us next week at the dinner. We’ll be fundraising for an amazing cause, and we’ll be celebrating the best of summer’s bounty through an epic menu, all prepared on a grill.
This is my all time favorite summer breakfast meal. The bell pepper acts as a cup for the cracked egg, and as the pepper cooks the skin blisters and chars slightly, which adds a delicious smokiness (especially if you’ve got other food cooking on the grill.) I first heard of this recipe idea from a dear Chilean friend, Fran Sanhueza, and now I make these any time I get a chance.
2 bell peppers, washed, cut in half and seeded. (Keep the stems on so that you have a handle for the grilled pepper. Bell peppers have the deepest cup for the eggs)
4 farm eggs
1/4 cup fresh goat cheese
Your favorite hot sauce
Coarse ground salt, preferably Maldon
Freshly cracked pepper
Get the grill fired up and ready. Lay the halved and seeded peppers cut side up on a plate that can be transported to the grill. Crack one egg into each half, being careful not to break the yolk. Transfer to the grill, keeping cut side up.
All you have to do is plop it on the grill, close the lid, and check back in 10 minutes. Sprinkle with goat cheese, drizzle with hot sauce, sprinkle with salt and pepper, and enjoy!