2 bell peppers, red and yellow
salt
pepper
Cut the top of the bell pepper off. Clean out the inside and cut into 4 rings each. Place them on a plate, cover with a paper towel and microwave for 4 min to soften.
Heat oil in cast iron skillet, then place rings into pan. Crack an egg into each hole. For future, I might use a smaller egg then they won't escape, but I made it work. Cook a couple minutes, season and flip over. We don't like runny eggs, but you do what floats your boat.
I made them look pretty. I cut off the excess egg that was around the pepper ring and threw it in the hashbrowns. Again....waste not, want not. They were delish!
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