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Walnutty Egg and Bell Pepper Gratin
By California Walnuts
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A pretty presentation for breakfast or brunch. The pepper mixture can be made the day before and stored in the refrigerator, but remember to warm it through before adding the egg or you’ll need to extend the cooking time.
8 to 12 thin asparagus spears, cut into 2-inch lengths
4 large eggs
1 cup California walnuts, chopped
Preparation
Preheat oven to 350°F. Arrange 4 shallow, oven-safe baking dishes on a sturdy baking sheet; set aside.
In a large sauté pan heat the oil over medium high heat. Add the onions and chili flakes; cook, stirring until it begins to become translucent, about 3 minutes. Add the peppers; cook, stirring, for 7 minutes. Add the zucchini and tomatoes; cook, stirring until tender and most of the liquid has evaporated, about 10 minutes. Stir in the basil leaves.
In the meantime, bring a large shallow pan of salted water to a boil. Add the asparagus; cook until just tender. Drain well. Add to the pepper mixture.
Divide the pepper mixture between four shallow dishes. Using a spoon make a well in the center. Break an egg and drop it into the center. Arrange the asparagus tips around the edges and sprinkle with walnuts.
Arrange the dishes on a baking sheet. Bake until the egg is just set, or 18 to 20 minutes. Serve immediately.
This simple and easy snack box features a variety of protein options including a hard-boiled egg, spiced walnuts, and hummus, while crisp carrots, cucumbers and seeded crackers are perfect for dipping.
Walnuts, quinoa and cheese are baked together with Italian seasonings to make these chewy crunchy bites. Pizza sauce for dipping adds to the Italian flavor.
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