I grew up eating the classic Egg in Bread, or Egg in a Hole, Egg in a Window, whatever-the-heck you prefer to call it. Such a simple little meal, but so darn delicious all the same. As is the case with most classics, you start to wonder if there’s a way to revamp or reinvent the tried and true dishes you love so much. Bread’s a great vehicle for little eggs, but what other kind of vessels are out there?
Pretty little pepper rings make the perfect carriage for an egg in these Eggs in Pepper Rings. They add a pop of color, plus bold and fresh flavor. These cute little guys will wake you right up with their pepper power. Plus, all that protein in the tender, filling eggs gives you the energy you need to get your butt in action in the morning (and to make it to lunch without eating your arm).
Don’t feel limited to breakfast though; make this colorful meal any time of day. Delectable and vibrant, they’re a great snack, lunch, or even dinner. Break(fast) the rules!
Check out my video for a step-by-step breakdown for making these beautifully easy eggs. It’s eggcellent!
A Few Tips Before You Get Cooking:
- Although these eggs are great as is, you can dress them up with cheese, fresh herbs, or slap ‘em on a sandwich. Also feel free to serve with sausage or bacon.
- If you don’t like a runny egg, then you’ll have to flip the eggs & cook on both sides to get it thoroughly cooked through.
- Fresh herbs make all the difference here.
- Any cheese would be tasty on here: parmesan, cheddar, or mozzarella.
- Serve over hashbrowns for an extra special treat.
- Letting the peppers cook for a few minutes before adding the eggs gets them nice and hot so they act as a wall when you add the egg and keep it from spreading.
Eggs in Pepper Rings
By The Smart Cookie Cook
Yield: 4 eggs
- 2 tbsp. olive oil or butter
- 1 red pepper, sliced into 2 1-inch thick rings
- 1 green pepper, sliced into 2 1-inch thick rings
- 4 large eggs
- salt, to taste
- pepper, to taste
- 2 tsp. fresh chopped basil
- Bring a large skillet to medium heat. Drizzle with olive oil. Lay a ring down on the hot pan and let cook for 2-5 minutes, or until nice and hot.
- Reduce heat to medium low. Crack an egg directly in the center of the egg. Let cook for 5-10 minutes, or until set. You can set a lid over top to steam it and cook it through quicker. If you like your eggs less runny, flip the egg halfway through.
- Garnish with salt, pepper, and basil. Plate and serve.