Pepper Eggs

For Sauce:
    ⅔ cup Mayonnaise
    1½ tsp. Dijon mustard
    1 tsp. Lemon juice
    3 tbsp. Orange juice
    1 tbsp. White wine vinegar
    ½ tsp. Salt
    1 tsp. Turmeric

For Dish:
    1 cup Water
    2 Eggs
    2 Bell Peppers, seeded, tops removed
    2 slices Gouda or mozzarella cheese
    1 small bunch Arugula or rucola lettuce
    2 slices Whole wheat bread, toasted

For Sauce:
  1. Make the sauce by whisking all sauce ingredients together until smooth and thoroughly combined.

For Dish:
  1. Place water and rack into the cooking vessel. Cut the tops off of the peppers and form a bowl, about 1½” deep.
  2. Break an egg into each “bowl” and cover with foil. Set on the rack.
  3. Securely close lid to locked position, set pressure limiting valve to “Airtight”. Follow basic directions for pressure cooking, and cook at low pressure for 4 minutes.
  4. Use quick release method to release steam. Stack a slice of toast, cheese, lettuce, and pepper bowls. Top with a dollop of sauce.