Sunday, June 17, 2012

Eggs in Bell Pepper Baskets

I saw this idea floating around the internet and couldn't help myself, I had to try it. It's very simple, fresh and light, and so pretty! It reminds me of a dish I make for the kiddos, called "Eggies in the Middle,"  which is a kind of quicker version of French toast.

To make eggies in the middle, you start with a slice of whole grain bread and a mason lid. Push the mason lid into the center of the bread to cut out a circle.

In a frying pan, heat some oil over medium heat and place the bread in the pan. Quickly break an egg into the cutout you created in the bread.

Cover and cook 1-2 minutes, or until the whites are set enough on the bottom to flip, carefully.
Cover and cook until the egg is cooked through. You can serve with syrup if you like it sweet.

To make Eggs in Bell Pepper Baskets, you basically do the same thing, only using a bell pepper ring instead of bread.

1 bell pepper, sliced into 1/2 inch rings
salt, pepper
greens to garnish

In a frying pan, heat some olive oil over medium heat. When the oil is hot, add in the bell pepper rings and cook until lightly browned on one side. Flip.

Into each ring break an egg. Don't worry if a little spills out of the sides you can trim it up later.Cover and cook until the egg is just set on top, about 4 minutes.
Remove with a spatula and garnish with greens, salt and pepper.

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