Red Pepper Ring Egg Breakfast

by Nancy on February 26, 2013

My fabulous, tasty (and amazingly good for you) egg breakfast.

My fabulous, tasty (and amazingly good for you) egg breakfast.

Our just the right readers may know Joan launched a  blog devoted to her chicken life :). Every Sunday she features an egg recipe and I can tell you from close up personal experience they are always eggcellent!

At my house Alan and I are focusing on eating more vegetables this year. Browsing through my latest issue of Cooks Illustrated (one of my favorite publications and one of the few I subscribe to in print and online,) I came across an intriguing tip. One of their readers used a thick red pepper ring to serve as a container for their fried egg. I just had to try and it is fantastic. So Joan – take this – a way to have a yummy egg and get your veggies too.

Nancy’s Riff on Red Pepper Ring Egg Breakfast

Serves 1

  • some coconut or vegetable oil
  • 1 red pepper ring about 1/2″-3/4″ wide
  • 2 medium sized mushrooms (any type you like) diced
  • 2-3 T. finely grated parmesan cheese
  • salt/pepper to taste
  • 1 fantastic egg from my favorite Chicken Mama (Joan) or one from the store…or if you’re the visual sort just do this:
Everything you need to make a yummy breakfast.

Everything you need to make a yummy breakfast.

  1.  Over medium heat melt a little coconut (or other oil) in a nonstick skillet. Saute the mushrooms until they smell rich and delicious and their juices have evaporated. Remove from pan.
  2. If needed add a little more oil to the pan. Place pepper ring in pan and saute 2-3 minutes. Flip and cook on other side for same amount of time.
  3. Place a couple of spoonfuls of sautéed mushrooms in the bottom of the pepper ring. Top with a sprinkling of parmesan (or your favorite) cheese.
  4. Gently crack an egg into the pepper ring.
  5. Cook about 3 minutes.
  6. With a spatula carefully flip the ring (this is where you will appreciate having a good quality nonstick skillet.) Let the pepper/egg cook another 2-3 minutes.
  7. Turn the egg onto a serving plate and sprinkle with more parmesan cheese.

After I made this and showed it off to Alan he said, “Hey, could you make some of those in advance so I could have them for breakfast during the week?” I thought, why the heck not, so I cooked up a couple more. I had this one for breakfast on Monday:

My make ahead red pepper egg ring breakfast. While I was heating the egg I cut up the grapefruit. Easy-peasy!

My make ahead red pepper egg ring breakfast. While I was heating the egg I cut up the grapefruit. Easy-peasy!

A tip or two for reheating:

  • Undercook the egg when you are cooking them the first time (reheating in the microwave will continue to cook the egg.)
  • Microwave at half power for 1-2 minutes. This will keep the egg from getting too hard and spongish.


{ 1 comment… read it below or add one }

Joan February 26, 2013 at 8:19 am

Looks SO good! Can’t wait to try it!
Joan´s last blog post ..Egg Sandwich – The Veggie Version

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