Wednesday, September 25, 2013

Peppy Peppers

Often on the weekends, I try to do something a little special for breakfast. Nothing elaborate, but something beyond our usual toast or yogurt and granola.

This past weekend, it was Bell-Pepper Egg Flowers. I saw the recipe in a Parents magazine earlier this summer, and wanted to try it. Our peppers were a little slow this year, but we had a bunch come on last week and I decided to give this a shot.

Basically, all you need to do is heat some vegetable oil, about 2 teaspoons, in a pan. Slice your bell peppers into approximately 1/2" rounds. Mine were a little smaller, so I cut them closer to 3/4" thick. Lay the rings in the pan and cook for about 2 minutes. Then flip them and crack an egg inside each one. Cover the pan and cook for 6 minutes or until yolks are firm. The recipe didn't say to flip them after the eggs had cooked a bit, but I did because nobody in this household likes their eggs runny at all. 

Mine ran out the bottom a bit, but ended up flipping without a problem.

Some looked prettier than others, though none of them looked quite like the magazine photo (which has terrible glare here).

The recipe also suggested sprinkling a bit of Parmesan cheese on top. We skipped the cheese and just ate ours with toast. We had one left over and it actually reheated nicely the next day, which surprised me. I thought Bert would get more of a kick out of this, but I don't think he quite made the connection that it was supposed to look like a flower, and he was a little put off by a fried egg when he is used to scrambled. Oh well, maybe next year.

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