Ingredients
4 eggs
1 bell pepper, color of your choice
1/4 teaspoons of Sabatino Rosemary Truffle Salt.
1 teaspoon of Sabatino White Truffle Oil
A fresh crack of pepper to taste
1 bell pepper, color of your choice
1/4 teaspoons of Sabatino Rosemary Truffle Salt.
1 teaspoon of Sabatino White Truffle Oil
A fresh crack of pepper to taste
Method
- Cut bell pepper into 1/4 - 1/2 inch rings. Discard the seeds, you should have 4 perfect rings.
- Heat a non-stick skillet over medium heat. Place the bell pepper rings into the skillet (you may have to do this in batches depending on the size of your skillet), and cook for about 1 minute to slightly soften.
- Crack 1 egg into each pepper ring.
- Continue cooking until the egg is cooked through and is set, about 2 min.
- Transfer to plates and garnish with Sabatino Truffle Rosemary Salt and Sabatino White Truffle Oil.
Shop the Recipe
Read More
Sea Bass Carpaccio with Buffalo Cream, Pink Pepper, and Truffle Zest®
From the depths of the Mediterranean comes this new gastronomic wonder. Dive into this delectable creation featuring fresh flavors and refined touches of elegance. This dish encapsulates the essenc...
Read more
Black Truffle Encrusted Iberico Ribeye Rack
From our Sabatino x Chefs Roll recipe competition. Recipe by Chef Ryan Kirby.
Read more
Martini time, elevated with a truffle twist. This chilled classic reaches new heights of sophistication with a finishing touch of truffle-infused olive oil.
Read more