A Ham and Cheese Dual Toad in the Hole with Roasted Red Bell Peppers and a Lime/Dill Creama

Sometimes when I lie awake at 3 AM due to my bi-phasic sleep pattern, I think of what I will make for breakfast. This creation is a direct result of that.

Cut two holes in a large slice of sourdough bread. Save the resulting bread circles! I use an olive jar. Blend some robust olive oil with garlic powder and Pink Himalayan Sea Salt. Brush it onto the bread. Cut a few slices of ham, I used Toi Black Forest Ham. Break an egg into a bowl and then slide it into place. Repeat. Crush on fresh black pepper sprinkle with parsley and a hint of Mexican Tajin seasoning. Apply some finely shredded Mexican Co-Jack cheese and top with roasted red bell pepper strips.

Air-fry at 370° for 10 minutes, keep the door closed and let it sit for 2 minutes.

Top with a crema made from sour cream, lime juice and dill. This was one of my best breakfasts! Pairs well with an iced glass of Blood Orange Kombucha mixed with Pomegranate Juice.