Banana-Egg Breakfast (Indian)
|Green onion||1 , chopped|
|Garlic||1 Clove (5 gm), pressed|
|Green pepper||1 Small, chopped|
|Tomato||1 , chopped|
|Chopped parsley||1 Teaspoon|
|Bread slices||5 , toasted|
|Butter/Margarine||5 Tablespoon, melted|
|White pepper||1⁄4 Teaspoon|
Peel the bananas and slice them in 1/4-inch pieces.
In a heavy skillet heat the butter and saute the onion and garlic until the onion is translucent.
Add the peppers and saute for 2 to 3 minutes more.
Fold in the bananas, tomato, parsley, salt and simmer for 5 minutes, or until all the ingredients are cooked.
Generously grease a pyrex dish and arrange the toasted bread in the bottom.
Brush each slice with 1 tablespoon of the melted butter.
Cover each slice with the banana mixture, forming a hollow in each one with a spoon.
Break 1 egg into each hollow.
Sprinkle with the white pepper.
Bake at 375 degrees until the eggs are set, about 10 to 15 minutes.