I’ve been running out of breakfast ideas that are quick and healthy so I was delighted to find this little concoction in the latest Everyday Food magazine. It’s a fun to make and it’s a healthy alternative to the egg-in a hole that I love so much. I think a little drizzle of aged balsamic vinegar on top would be delightful…or maybe I’ll top it with some black beans, cilantro and hot sauce! I’ll get on that tomorrow morning. Hope you enjoy it too!
It all starts with this:
Slice up your pepper & remove the seeds.
Put a pepper slice into a nonstick pan with some olive oil.
Crack your egg inside. Sprinkle pepper and salt on top of the egg.
After 2 minutes, your white should look like this. It’s time to flip!
Ready, set FLIP! Don’t worry if some white spills out. Get over it! Now cook for another minute or so.
Top with Parmesan cheese and little more salt & pepper. Serve with something bready!
Look at that egg run! Dunk some bread in it. You know you want too….
Bell Pepper Egg-in-a-hole
(recipe EVERYDAY Food Magazine)
- 2 teaspoons olive oil
- 1 bell pepper (any color) cut into four 1/2 inch thick rings
- 4 large eggs
- coarse salt and ground pepper
- 2 teaspoons grated Parmesan cheese
- 4 slices multi-grain bread (I use English Muffins)
In a large cast-iron skillet or nonstick pan, heat oil over medium high heat. Add bell pepper and cook for 1 minute. Crack 1 egg into the middle of each pepper ring. Season with salt & pepper and cook until the egg whites are mostly set but yolks are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for over easy. Sprinkle with Parmesan and place egg on a slice of toast- or serve with an English muffin like I did!
This recipe serves 4 people.
