Ham and Eggs with Roasted Pepper Sauce

A quick meal featuring scrambled eggs with sautéed peppers and onions, served on crusty bread with pan-fried ham.

Easy Quick High Protein Breakfast Savoury

Estimated Nutrition

Calories

592.1

kcal / serving

1184.2 kcal total

Carbs

29.3g

per serving

58.6 g total

Fat

37.4g

per serving

74.8 g total

Protein

34.2g

per serving

68.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

free-range, beaten

GrainsCereals

slice

Bread

crusty, toasted

Meat

slice

Ham

can substitute with bacon or prosciutto

NutsSeeds

clove

Garlic

finely chopped

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

Vegetables

piece

Onion

finely sliced

piece

Green Pepper

finely sliced

110

Roasted Peppers

from a jar, thinly sliced

piece

Tomato

roughly chopped

Method

Heat a frying pan until smoking and add the olive oil, onions, garlic, and green peppers.

Cook the vegetables for two minutes until the onions soften.

Stir in the roasted peppers and tomatoes and cook for two minutes.

Season the mixture with salt and pepper.

Pour in the beaten eggs and stir to scramble until just set.

Fry the ham in a separate clean pan for one minute on each side until golden.

Serve the scrambled eggs on toasted bread and top with the fried ham.