Bell Pepper Egg In A Hole Recipes
EGG IN A PEPPER
This recipe is paleo and a super easy way to eat your eggs! Can also top with cheese or even a slice of bread.
Provided by Chef Lizzie
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 10m
Yield 1
Number Of Ingredients 3
Steps:
- Heat a non-stick skillet over medium heat. Place bell pepper ring in the hot skillet. Crack egg into bell pepper ring; cook until bottom holds together and corners are browned, 2 to 3 minutes. Flip and cook until desired doneness is reached, 2 to 3 minutes more; season with salt and ground black pepper.
Nutrition Facts : Calories 73.5 calories, Carbohydrate 0.8 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.2 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 225.3 mg, Sugar 0.6 g
BELL PEPPER EGG-IN-A-HOLE
Fresh, sweet bell peppers are a nice foil for the richness of the sunny yellow yolks. We lightened up the usual egg-in-a-hole by using bell peppers in place of the fried bread slices and serving the eggs on multigrain toast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 7
Steps:
- 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. Toss salad greens with 1 teaspoon oil and season with salt and pepper; serve alongside eggs.
Nutrition Facts : Calories 205 g, Fat 13 g, Fiber 3 g, Protein 15 g
BELL PEPPER EGG-IN-A-HOLE
Make and share this Bell Pepper Egg-In-A-Hole recipe from Food.com.
Provided by queenbeatrice
Categories Breakfast
Time 10m
Yield 4 eggs, 4 serving(s)
Number Of Ingredients 7
Steps:
- In large non-stick skillet, heat 1 tsp oil over medium-high.
- Add bells pepper, then crack.
- 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 one more minute for over easy.
- Place egg atop romaine leaf.
- Sprinkle with 1 tsp oil and Parmesan.
Nutrition Facts : Calories 302.7, Fat 11, SaturatedFat 2.5, Cholesterol 212.2, Sodium 177.7, Carbohydrate 40.3, Fiber 25.2, Sugar 15.1, Protein 21.3
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- Slice the bell pepper in half and then neatly cut four 1/2-inch rings out of the bell pepper. The neater the cuts, the better the egg will stay inside the pepper. Remove any seeds and white flesh from the pepper rings.
- Heat a non-stick large flat pan, and brush it with 1/2 tablespoon olive oil. Place the 4 pepper rings on the pan, and cook on medium/high heat for about 2 minutes, or until the peppers start browning.
- Flip each pepper and turn down the heat. Carefully crack an egg into the center of each pepper. If your pepper is really large and the egg doesn't cover all of the surface inside the pepper, use a fork to gently push the egg whites towards the pepper so that each pepper is completely filled with egg - it looks better that way :)
- Season with salt and pepper. If you want to get fancy, use truffle salt. Cook on low until the whites are set but the yolks are still runny. Use a large spatula to carefully get under each egg in a hole, loosen it from the pan, and transfer onto a plate. Sprinkle with any optional seasonings that you like!
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- In a large cast-iron or nonstick skillet, heat 1 teaspoon oil over medium-high heat. 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.
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