Red Pepper Eggs
Scrambled eggs, cheese, jalapenos and onions served in rings of red peppers with a hot tomato-cream sauce.

Recipe by Paul Mayville

Ingredients

• 2 medium red bell peppers
• 3 tablespoons butter, divided
• 1/2 cup finely chopped onion
• 2 medium jalapeno peppers, seeded and chopped
• 4 large eggs, beaten
• 2 tablespoons whole milk
• 8 ounces monterey jack cheese, shredded
• salt and pepper, to taste
• 1/4 cup chopped cilantro, for garnish
• Hot Tomato Bechamel

Directions

Preheat oven to 400 degrees. Slice red peppers in half crosswise, then slice off the ends. Clean out seeds and pith and place on cookie sheet. Bake for 30 minutes.

Melt half the butter in a small skillet over medium heat, sweat onions and peppers for about 5 minutes; set aside.In a mixing bowl beat together eggs and milk. Melt other half of butter in a medium skillet. Pour mixture into pan and cook slowly until half set; add onions, peppers, and cheese, and scramble mixture while continuing to cook.

PLATING: Remove pepper rings from oven (if done) and place 2 rings on each plate. Spoon eggs into rings and cover with sauce. Garnish with cilantro.

Serves 2