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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 2 |
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This was inspired by Tomato poached eggs, mostly because when I first read the title I thought eggs poached in the Tomato...but they were actually eggs poached in tomato sauce/soup, which is good too. Anyway I haven't had the chance to actually make this yet, since I thought of it after breakfast, but I'll probably test it tomorrow and make any changes I feel are needed. Ingredients:
2 fresh eggs |
2 red/yellow bell peppers |
shredded parmessian |
Directions:
1. Prepare a sauce pan with about 1 1/2 inches of water on a low simmer.
2. Cut the tops off the bell peppers and then use a pearing knife to get the membranes and seeds out. Cut the pepper down to about 2 inches if it's a large wide pepper, we want the egg to be just bellow the lip of the pepper.
3. Crack the eggs into the peppers and sprinkle with cheese. You do not want the pepper to fully submerge into the water, unless you want an egg drop soup in a pepper.
4. Cook for 4-6 minutes depending on what type of yoke ye prefer.
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