Wednesday, December 17, 2014

Eggs in Pepper Rings with Southwestern Hash Browns

Fun idea! It’s a pepper ring vessel for your eggs.  A high five and a fist bump for this yummy breakfast!  Served with a side of a hash brown mix of black beans, roasted corn, chopped spinach and a little salsa/hot sauce.




Serves Two

Ingredients:
  • 1 bell pepper, sliced horizontally to form 4 - ¼” thick rings
  • 4 eggs
  • 1 1/2 cup frozen hash browns
  • ½ cup canned black beans, drained and rinsed
  •  ½ cup frozen corn
  • ¼ - ½ cup chopped spinach
  • Spoonful of salsa and a shake of hot sauce (Optional)
  • 1 Tbsp olive oil and cooking spray

Preparation:

In a skillet add 1 Tbsp of olive oil and heat on stove at medium/high heat.  Add the hash browns and corn, begin to cook until hash browns are lightly browned (stirring occasionally).  Then add in the black beans and season with your favorite spices.  Once, the beans are heated through and hash browns are browned up, add in chopped spinach and stir in until spinach wilts and is heated through. At this point, add in a spoonful of salsa to mix in and/or a shake of some hot sauce.

Meanwhile, in different large skillet, spray with cooking spray and heat up on medium/high heat.  Place pepper rings in skillet lying flat to cook until brown.  Once one side is brown then flip ring to cook other side. 

Carefully, crack an egg in the pepper ring.  You may have to use a spatula or knife to hold pepper in place until the egg sets up and the white of egg adheres to the pepper ring.  Do this with all four eggs in each ring.  Salt and pepper and now cover pan and cook eggs to desired doneness.  Some like ‘em runny and some like hard eggs.

Gently, use your spatula to get under each pepper egg ring and plate along with the Southwestern hash brown mix.

Makes for a great weekend breakfast – give it a try!


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