A classic Egg Benedict is a heavenly food and I feel best enjoyed for a Sunday brekky or brunch. But then of course that’s me. I just love a Egg Benedict. I thought for brekky today I can tweak a little and do it on Capsicum and not do the hollandaise sauce at all. So here is my Sunday brekky. A brekky done in a jiffy too. Sometimes a jiffy one is good too 😄😄.

Course – Breakfast

Cuisine – Indian

Author – Madhu’s Kitchen

Difficulty level – Easy

Serves -1 person

Ingredients

2 Big Green Capsicums

1-2 small tomatoes

2 eggs

Black pepper powder as per taste

Salt as per taste

Canola oil to fry

Wash and Cut the Capsicums thick and set aside. Cut the tomatoes too. In a non stick pan heat oil and add the capsicums and on low heat fry them for 1-2 mins. Break the eggs carefully onto the capsicums and cover until the egg is set. For 2-3 mins. Plate and add salt & pepper. In the same wok fry the tomatoes and add to the plate. Enjoy a lovely brekky

Method