Ingredients
2tspolive oil
1bell pepper,any color, cut into four 1-cm thick rings
4large eggs
Coarse salt and ground pepper
1tbspparmesan,grated
4slicesmultigrain bread,toasted
8cupsmixed salad greens
Preparation
In a large cast-iron or nonstick skillet, heat 1 teaspoon of oil over medium-high heat. Add bell pepper, then crack 1 egg into the middle of each pepper ring.
Season with salt and pepper; cook for about 2 to 3 minutes, or until egg whites are mostly set but yolks are still runny. Gently flip and cook for 1 minute more for over easy.
Sprinkle with parmesan and use a spatula to place each egg on a slice of toast.
Toss salad greens with 1 teaspoon of oil and season with salt and pepper; serve alongside eggs.
