Woke up all excited for the weekend, every couple of weeks I like to get a little creative with my breakfast. It’s usually a new omelette filling, or addition to the good ol’ sunny side-up eggs dish.
Today I thought I’d try something completely new (for me at least). I call this “Sunny pie-up eggs”. It’s basically a pie made of different veggies and sunny side-up eggs.
Here’s all you need to make this delightful dish.
– 2 eggs
– handful of fresh mushrooms
– 1 bell pepper “color fondue choice :)”
– sunflower/olive oil “cooking spray also works”
– handful of grated cheddar “or your choice of melty cheese”
– loaf of focaccia bread “or any other similar bread, like artisan or soft baguette”
– dry thyme leaves
– salt & pepper (optional, depending on your taste”
– onions (optional)
Prep. Time: 5 min
Cook time: 10-15 min
First thing, chop the mushrooms & peppers, and grate the cheese. And cut the bread into thick slices, a little thicker than toast slices
Then you should add the mushrooms & peppers (and/or any other vegetables you want in the mix), and start stir-frying them for a minute, then flip each bread slice and place it back in its position.
Now that your vegetables should be semi-cooked and one side of the bread should be a little crusty, crack the two eggs (make sure the yolk hasn’t broken) and pour the eggs on the vegetable mix, along with the grated cheese and the dry thyme.
Cover the saucepan and let it all cook for a minute. If you don’t want the eggs runny, leave it a little while longer.
This is how your dish should look like at this point.
Finally, flip the pie on the other side for less than a minute, I recommend you use another plate to help flip it, in case it’s not all held together.
And there you have it, your sunny side-up egg pie should be all crunchy on the outside (bread crust) and all juicy and delicious on the inside, serve as per the last flip (vegetables on top).