Roasted Pepper, Egg, and Kielbalsa Breakfast

Name: Roasted Pepper, Egg, and Kielbalsa Breakfast
Yield: 1 serving
Ingredients: 1 roasted pepper; 2 tsp vegetable oil; 1 egg; 1 tbsp milk; ½ tsp canola oil; ½ oz Garlic and Herb Goat Cheese; breakfast meat of your choice; 1 fresh basil leaf

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Breakfast

Roasted Pepper, Egg, and Kielbalsa Breakfast

Hugo Lewis

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Roasted Pepper filled with egg, meat, and goat cheese, topped with basil, is a delicious and healthy breakfast that will keep you full for hours!

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Ingredients

1 roasted pepper
2 tsp vegetable oil
1 egg
1 tbsp milk
½ tsp canola oil
½ oz Garlic and Herb Goat Cheese plus extra crumbles for the topping
breakfast meat of your choice diced (I used 6 slices of turkey kielbalsa, diced)
1 fresh basil leaf sliced into thin pieces

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Instructions

Preheat your oven's broiler
Use two teaspoons of vegetable oil for one pepper (Avoid extra-virgin olive oil as its smoke point is low and will burn when broiled)
Coat the pepper with oil, making sure to coat the inside folds of the pepper (A pastry brush worked well, but fingers will work)
Put the pepper on a baking sheet and place the baking sheet on the highest rack in your oven
Watch the pepper carefully
When dark splotches begin to appear on the peppers, remove the baking sheet from the oven
The peppers will be very hot, so use tongs to carefully turn the pepper over
Return the sheet to the oven
When the top of the pepper begins to darken again, remove it from the oven and place it into a large bowl and cover it with plastic wrap, making sure that it is sealed air-tight all the way around (the steam from the trapped hot pepper will loosen the skin)
Once the pepper is cool enough to handle (probably about 15 to 20 minutes), pull the stem out of the pepper
Hold one end of the pepper down on a flat surface and gently peel the skin off of each pepper
Lift the pepper up and hold it with one hand, while using your other hand to squeeze down the pepper's length (The bulk of the seeds and pulp should drop out the bottom)
With the backside of a knife, slit open the side of the pepper and spread out (ribbed side up)
With the dull side of your knife, scrape off any of the ribs or membrane that are still in the pepper
In a bowl, beat egg with milk
Heat canola oil in skillet
Add egg mixture and 1/2 oz goat cheese to heated canola oil and scramble
In a separate small skillet, cook the kielbalsa (or breakfast meat of your choice)
Mix together scrambled egg/cheese and meat
Fill the roasted pepper
Top with more goat cheese crumbles and little slices of basil