One of my favorite shows is Rachael Ray, one of my favorite magazines is Everyday Food. I love seeing new ingredients used and seeing new combinations come to life! However, many times I find that while the recipes I see or read about are too complicated. They use too many ingredients or have ingredients that aren’t typically in my pantry. So I usually avoid these types of recipes. But as I was reading the June 2010 issue of Everyday Food, I came across this recipe and it caught my eye. The ingredients are ones that I love and have on hand, and the process seemed simple enough. I served mine for breakfast with bacon and a toasted bagel thin!!
BELL PEPPER EGG IN A HOLE
Ingredients
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
4 slices multigrain bread, toasted
In a large cast-iron or nonstick skillet, heat 1 teaspoon oil over medium-high. Add bell pepper, then crack 1 egg into the middle of each pepper ring. Season with salt and pepper and cook until 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 each egg on a slice of toast (or bagel).
ENJOY!
Ingredients
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
4 slices multigrain bread, toasted
Directions
In a large cast-iron or nonstick skillet, heat 1 teaspoon oil over medium-high. Add bell pepper, then crack 1 egg into the middle of each pepper ring. Season with salt and pepper and cook until 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 each egg on a slice of toast (or bagel).
ENJOY!
