Bell pepper serves as a beautiful edible egg ring in this flower shaped beauty of a breakfast. This easily breakfast is easily adaptable no matter how you like your eggs, and is delicious served alongside whole wheat toast with your favorite berry jam. This recipe comes to us from Donna of Apron Strings.
- 1 bell pepper, cored
- a little cooking oil or nonstick spray, for preparing the pan
- 6 eggs
- salt and pepper, to taste
Cut the bell pepper from top to bottom in slices that resemble rings.
Prepare a skillet with a light layer of oil or nonstick cooking spray. Place 6 of the bell pepper rings on the skillet over medium heat. Crack an egg in each ring and allow it to spread out to fill the bell pepper ring. Season the eggs with salt and pepper, to taste.
If you like your eggs soft, cook over low heat for 3-5 minutes, or until the eggs are cooked to preference.
If you like your eggs hard, break up the yolk with the skillet for even cooking. Cook 6-9 minutes, or until the eggs are cooked to preference.
Serve 2 bell pepper egg rings per person and enjoy!