Bell Pepper Baked Eggs

• FOR THE BELL PEPPER BAKED EGGS:
• 1 Medium Bell Pepper, Sliced Into Rings (see Note For Ring Size)
• 2 whole Large Eggs
• Salt And Pepper
• FOR THE BLOODSHOT EYEBALL OPEN-FACED SANDWICH:
• 1 Medium Avocado, Seeded
• 1 teaspoon Lemon Juice
• Salt And Pepper
• 1 Whole Wheat English Muffin, Split And Toasted
• 1/2 cups Baby Spinach Leaves
• 1 Small Tomato, Thinly Sliced
• 3 teaspoons Sriracha Sauce Or Ketchup
• 2 slices Black Olives

1. Preheat toaster oven or oven to 400u0b0F. Generously grease the bottom of an 8 x 8 glass pan.
2. Place bell pepper slices in pan and crack an egg into the middle of each bell pepper, salt and pepper. Bake eggs until whites are set, about 10 minutes for metal pans and 15 for glass. Serve eggs warm with hot sauce or salsa.
3. For the sandwich:
4. Blend or mash avocado, lemon juice, salt and pepper until smooth. Spread avocado onto each side of the split and toasted English muffin, reserving 2 teaspoons to make the eyes. Layer each English muffin half with spinach, tomato and a bell pepper baked egg. Use Sriracha sauce (or ketchup for little ones) to draw "veins" from the yolk outward. Dollop a circle of avocado in the center of the yolk and top with an olive slice "pupil" to finish the eyeball. Serve warm with a fork and knife.
5. Note: Slice large bell peppers into 1/2 inch rings and medium bell peppers into 3/4 inch rings.

bell pepper, bell pepper, eggs, salt, bloodshot eyeball, avocado, lemon juice, salt, tomato, sriracha sauce, black olives

Taken from tastykitchen.com/recipes/holidays/bell-pepper-baked-eggs/ (may not work)