sunday brunch: bell pepper ringed eggs
I eat a lot of eggs.
I could tell you that the reason we consume so many eggs is because we get a dozen in our CSA each week and must keep up with the supply. But that’s a lie. Even without the weekly delivery, we’d still have no problem polishing off 12 eggs a week. We love eggs. Any protein source that is appropriate for all three meals in a day is a winner in my book.
I know there are some egg-haters out there, but honestly, I can’t even fathom how someone could dislike eggs. Sure, avoid them for moral or nutritional purposes, but actually dislike the taste? Crazy town. Kinda like people who dislike tomatoes.
But then again, this is coming from the person that thinks the world’s most perfect food is a well-seasoned fried egg and tomato sandwich.
So why am I spewing my love for eggs on this Sunday morning? Well, it’s to reassure you that I know pretty much all there is to know about eggs. Ways to use them. Ways to cook them. Ways to eat them. Or at least I thought I did. Until I was surprised by a simple and spectacular egg dish that I just had to share.
Over my life, I’ve made my fair share of eggs-in-a-nest—bread with a hole in the middle to hold a fried egg. But never, in a million years would it have occurred to me to use bell pepper rings in place of the bread. Thank you Pinterest for expanding my eggtastic horizons.
This may be my new favorite way to make eggs. The peppers are slightly softened and add a bright and sweet flavor to the richness of the eggs. Plus, they are just downright fun.
No recipe for this one. Just slice bell peppers into rings, place rings in a greased skillet for a minute or so, flip, crack in your egg and then cook until desired doneness. Season with salt and pepper and then serve with something bready. I have dreams of a bell pepper-ringed egg on an English muffin with some thick slab bacon and a little cheddar cheese. Yum!