4-5 eggs
1 large rounded bell pepper (green, yellow, red, or orange)
1 very large or 2 medium Kale or Chard Leaf(ves)
1 teaspoon melted or soft butter
Salt & pepper - to taste
Preparation:
Cut both ends of the bell pepper, and save them for other recipes. Remove the soft fleshy part and seeds from the inside. Lay the bell pepper on the side and cut into 4-5 rings of equal width. Each will hold a broken egg inside.
Remove the thick stem from the leaves and cut into 4-5 pieces such that each piece will form the base for ur bell pepper rings.
Place the bell peppers on a large skillet. Place 1/4 teaspoon butter into the middle of each bell pepper ring. Turn the flame/heat on stove to medium - let the butter melt and turn the bell pepper side upside down after 2 minutes. After a minute or two of cooking the other side, lift each ring and place a piece of leaf at its base, letting it cook in the butter for 1 minute. You can sprinkle some salt and pepper on the leaf.
Now break each egg shell, and carefully pour it inside each ring, on top of the leaf. Sprinkle salt and pepper on top. Let it cook until the white of the egg becomes somewhat firm - about 3 minutes. Now turn it upside down and cook for 3 minutes.
Toast whole grain bun or bread on both sides and enjoy your sandwich!
