This photograph was taken at breakfast this morning. A little while back, I saw someone post this idea on Pinterest and I thought it was so cute - a take on “eggs in a basket” but sans the carbs! I altered the idea slightly by pouching the egg instead of just frying it. I served this to my fiance a couple weeks back and had a craving for it this morning.
This was my way of cooking it:
Pouched Eggs in a Pepper Ring
You Will Need:
- 2 Eggs
- 2 Pepper Rings about 1/4 to 1/2 Thick (Depends on the width of your pepper, think about how the egg will fill out ring)
- Olive Oil
- Water
- Salt and Freshly Ground Pepper, To Taste
Putting Oil in my skillet, I cook the red pepper rings on each side for a few minutes (medium heat). Then after lowering the heat, I added the eggs to the center of the pepper rings. (Remember, if the pepper ring is not cut completely straight, some of the egg will run out of the bottom. To avoid this, I use one hand to hold down the pepper ring until the bottom of the white is white.) After both eggs have white bottoms, I about 1/2 to 1 Cup of water to the pan (depends on the size of your pan - as long as the water does not overflow into your pepper rings). Cover and cook until the center of the yolk is firm and opaque.
***Photo Taken by Me.
