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Bell Pepper and Egg Breakfast

Since my recent obsession with Pinterest, I’ve been drooling over lots of easy foodie recipes and filing them away in my Tasty Notes pinboard. It’s where all my productivity has gone recently. What thesis paper? Nom nom nom.

 I chose to try this recipe in particular…ok, I admit, purely for the aesthetics of how the egg, cooked in sliced bell pepper rings, emulate images of, what else, flowers. Ahh, how cute is this! I thought. It was all downhill from there.

 And in all honesty, I have this ongoing love affair with eggs, and breakfast and brinner and I figured this was something I could work into my eggy cravings somewhere.  Mhmm, that’s it.

Here’s what you’ll need:

two eggs

1 bell pepper (or two if you like different colors)

shredded cheese

fresh basil

green onion

salt and pepper

Step 1. Wash and cut the bell pepper into ½ inch thick rings. Remove the white membranes from the inside. The first time I made this, I cut the rings a bit over half an inch because I wanted the ring to be thick enough to hold in the egg.  This will definitely vary depending on the size of egg you use and how big the rings are. Just have fun with it!

 Make sure to slice the rings as evenly as you can, with a non-serrated knife. If the rings aren’t straight, egg will leak out from underneath when you crack the egg into the ring.

 Step 2. Heat a non-stick pan on medium heat with a tablespoon of olive oil. At the same time, turn on the broiler on the high heat setting. If you can use a pan with a metal handle, do so. You’ll see why in a minute.

Step 3. When the oil is heated, add the bell pepper rings and allow to cook 2-3 minutes. Do not flip. Next, crack one egg into each bell pepper ring and season with salt and pepper. Allow 2-3 minutes to let the bottom of the eggs cook.

In the picture, the eggs are left sunny side up and more or less, raw, but I decided to cook the tops of the eggs by sticking the pan under the broiler for about 3 minutes to get the tops of the eggs cooked.

Don’t forget to use oven mitts to take out the pan! In my eager anticipation, I almost forgot to do this – not a good idea.

Step 4. Transfer the pepper-egg on top of toast or wheat sandwich thin. Sprinkle a little cheese and green onion on top and serve!

Or in my case, sprinkle a lot of cheese, chopped basil, and green onion. oh. my. sweet. breakfast. yes.

Add the cheese. Go ahead, add a lot. I won’t judge.. Melt it a little, so that it strings out when you bite into it. Use whatever cheese you have. Add chopped bacon. Smile, because that was a genius idea. Then make this again for lunch. (Guilty!)

I love the chopped basil and the cheese together. The basil gave it a bit of freshness that wasn’t too overpowering for the egg. Ah the egg. My life wouldn’t be the same without it.

Cheese, basil, bacon or just salt and pepper – try different toppings with whatever you have on hand. Have fun with it, it’s all about your foodie experience and how you make it unique each time. If you love it, make it and make it again and improve it. Share it. It’s the best thing about cooking.

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