Grilled Pepper with Beer-poached Eggs Active preparation time: 5 minutes Cooking time: 6–7 minutes Serves: 2

Serve these grilled pepper halves with pieces of Campfire Flatbread.

1 bell pepper (red, green, or yellow) 1 Tbs (15 ml) vegetable oil ¼ cup (59 ml) Kölsch or blonde ale 2 eggs Pinch salt Pinch pepper 2 slices Pepper Jack cheese

Halve the pepper from top to bottom and clean out seeds. Coat the pepper halves in oil. Place the pepper halves cut side down on a hot grill for one minute, then flip. Fill the pepper halves with the beer. Crack two eggs and carefully place one egg in each pepper half. Season to taste with salt and pepper.

Grill the peppers until the eggs have almost reached your preferred degree of doneness. Add one cheese slice to each pepper cup. When the cheese has melted, carefully remove the pepper halves from the grill and serve.

Beer Suggestions: Aspen Brewing This Season’s Blonde (Aspen, Colorado), Schlafly Double Bean Blonde (St. Louis, Missouri), Left Hand Brewing Travelin’ Light Kölsch (Longmont, Colorado), Firestone Walker 805 (Paso Robles, California).