Okay, I’m going to come clean. I love Egg McMuffins. To me, it’s the perfect breakfast, everything contained in the middle of an English muffin – protein and carbs. I also make them at home and can never quite get the egg in the shape of the muffin (I like my eggs scrambled). So I was reading Martha’s latest Everyday Food magazine and came across the perfect solution! Crack the egg into a ring of bell pepper!
Bell Pepper Egg-in-a-hole
2 tsp olive oil
1 bell pepper (any color) cut into four 1/2 inch thick rings
4 large eggs
coarse salt and ground pepper
2 tsp grated Parmesan cheese
4 English Muffins, toasted
In a large cast-iron skillet or nonstick pan, heat oil over medium high heat. Add bell pepper and cook for 1 minute. Crack 1 egg into the middle of each pepper ring. Season with salt & pepper and cook until the egg whites are mostly set but yolks are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for over easy. Sprinkle with Parmesan and place egg on a slice of toast- or serve on an English muffin.