Roast peppers & creamy baked eggs | Egg Recipes – British Lion Eggs

Ingredients

• 2 small peppers, red, orange or yellow
• 2 tsp olive oil
• 1 tsp Dijon mustard
• 60g half fat crème fraîche
• 2 tbsp Parmesan, finely grated
• 1 spring onion, thinly sliced
• 4 medium British Lion eggs
• 1 tbsp fresh chives or basil, finely chopped
• Salt and pepper
• To serve – green salad