eggs in pepper rings

eggs in pepper rings feature

Did you know that we all own a never-ending set of ring molds that take up absolutely no space in our gadgets-we-rarely-use drawer? I know, I know – I didn’t either – but we do! Meet Mr. Red Pepper, sliced into thick rounds, makes the perfect ring mold minus the fuss of oiling & washing & fussing & storing. Cut the pepper into as wide a ring as you like and load ’em up with all sorts of things before the egg, like crumbled baconcaramelized onions and/or sautéed mushrooms – the depth of the pepper ring determines the load you can carry! So on that note, grab a pepper, go as deep as you dare and never wrestle with another ring mold again – and if you’ve never had to, well, lucky you! Don’t you just love it when you can eat your ring molds? Talk about simple – am I being punk’d?!

click here to jump down to the eggs in pepper rings recipe

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1. Prep your red pepper and get out the eggs while you heat up a pan.

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2. Drizzle in a little olive oil and lay in the peppers for a couple of minutes before turning.

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3. You’re looking for a nice sear.

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4. Crack an egg in each ring and don’t fret if the white sneaks out from under the pepper.

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5. Just let it set and tuck it back in.

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6. Be sure to season your eggs.

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7. Cover the pan – they’ll cook much faster.

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8. If you don’t have a lid, use another pan or even a plate.

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9. Turn the heat down low until your eggs are how you like ’em – anywhere from 4-6 minutes.

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10. Ta-da!

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11. Add a little grated cheese if you like.

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12. Remove from the heat and replace the lid for ooey gooey goodness.

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13. Sprinkle with a little parsley – or not.

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14. And dig in – perfectly cooked eggs in their own edible molds.

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15. And what a great way to serve eggs for a crowd – with this method you could make these by the platterful!

2 Responses to eggs in pepper rings
  1. Donna
    February 20, 2013 | 8:56 am

    LOVE your spin on Flower Power Eggs!

    • crazed cook
      February 21, 2013 | 1:45 pm

      Thanks for that and yours look great, add a scallion in the pan coming out of the pepper, and we’ve got ourselves a bouquet! Can’t wait to try other ring molds from nature and load ’em beyond an egg!

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