One of the most recent things that I got to use from Pinterest was a low-carb egg-in-a-basket/nest recipe, using a bell pepper ring instead of bread. I showed Mr. Moon, he made it for me for breakfast, and presented me with this:
Well it was delicious. But I'm going to share a recipe with a few tweaks of my own to make it even better (and prettier!) than Mr. Moon's first attempt, which I must say was VERY well done from just a picture with no directions.
Peppered Egg Nest:
- Frying pan with a well-fitting lid (preferably glass lid!)
- Olive oil or butter
- 2 bell pepper rings, about 1/2 in thick
- 2 eggs
- 1 tbls water
- Salt & Pepper, whatever other seasonings you prefer to taste
- Sriracha (optional, I guess)
Heat pan over medium heat, and add oil or butter. When fat is melted/shimmering, add the pepper rings, season with salt & pepper, and sear for about 1 minute (maybe 90 seconds?). Flip, sear for another minute or so. Lower heat a to medium-low, and crack one egg into each ring. Season if desired.
Add 1 tbls water and IMMEDIATELY close lid (I like to put the water in the lid so it gets added right as the lid goes on). If you don't have a lid or think you can flip easily, you CAN flip them halfway through cooking to get the other side, but this is my cheater's way of getting "over"-easy eggs. Cook until desired doneness of the yolks, for this I like them still a little translucent but not really "goopy" (medium-hard).
Serve, preferably drizzled in the hot sauce of your choice or sprinkled with a dash of smoked paprika. Wonderful with a side of fresh tomato slices/wedges, a tomato/avocado chunk salad, hash browns, fried onions, toast, I'm sure you can think of more.