Pepper Rings

Ponder the idea of serving the pepper rings on a toasted English muffin half. You are welcome.

Breakfast for dinner will never not be a thing in #larrykitchen. There is something fun about taking breakfast dishes and making them into some other meal. This one is simplicity itself, but you can  make it complicated, if that’s your thing. You do you.

SOFTWARE

·         1 T. olive oil

·         2 red peppers, medium

·         4 eggs

·         2 T. Parmesan cheese, shredded

·         Freshly ground pepper

·         Rosemary

METHOD

1.       In a large skillet over medium heat, warm the oil.

2.       While that is going on, remove the tops and bottoms of the peppers and discard them. Cut the remaining ring of pepper in half, creating two rings per pepper about 1/2 inches tall.

3.       When the oil is warm, place the pepper rings in the oil, giving them a little push down to make sure they aren’t resting on the top of the oil.

4.       Carefully, crack the eggs into each ring. Some may leak out of the bottom of the ring. That’s okay.

5.       You can add the cheese now if you want it melted throughout the egg or hold off until the end.

6.       Cover and cook the eggs to your desired finish.

7.       When done, use a spatula to put the pepper rings on a plate. Sprinkle with rosemary. Serve with toast or biscuit.

8.       Enjoy.

VARIENTS

You can use green peppers and it will make for a more earthy flavor. The finishing spices can really be anything you want. Spice? Use cayenne. Fancy an Italian flair? Try some oregano. Whatever you choose, avoid spices that contain salt. The Parmesan brings enough to the party.