Floating Olive Branch
Calabrian Egg & Bell Pepper Toasts

Serves 2 




1 1/2 cups mixed bell pepper slices (red, orange, and yellow) 

1/2 cup red onions, peeled and sliced 

2 garlic cloves, peeled and minced 

3 tablespoons Calabrian Aromatizado Olive Oil, divided 

4 eggs 

4 thick slices French or Italian Bread, toasted

Fleur de Sel and cracked black pepper, to taste 

2 tablespoons grated parmesan 

2 teaspoon fresh chives, chopped 



Preheat oven to 400°F and line a medium baking sheet with aluminum foil. Place the bell pepper slices, onion, and garlic on the prepared baking sheet, spreading out in an even layer. Drizzle the veggies with 1 1/2 tablespoons of Calabrian Aromatizado Olive Oil and place in the oven. Roast for 12-15 minutes or until the veggies are tender and lightly caramelized. Remove from the oven and set aside. Drizzle the remaining 1 1/2 tablespoons of olive oil in a medium non-stick skillet and heat over medium-high. Once hot, add the eggs and scramble until fluffy and cooked to your liking. Divide roasted veggies and scrambled eggs between slices of toasted bread and season to taste with sea salt and pepper. Top toast with grated parmesan and fresh chopped chives before serving.