I love eggs. I love them scrambled. I love them poached. I love them fried. I even love them hard boiled.
A few months ago, I was on a kick making sunny-side up eggs in the middle of various veggies. Who needs expensive copper or stainless steel egg or pancake-ring molds when you can use pretty, bright bell peppers?
There's no recipe, really, just three steps:
1. Cut bell peppers into ½-inch rings.
2. Place in a non-stick, lightly oiled skillet.
3. Crack an egg in the middle of each ring and cover and cook over low heat until done. (If you like your yolks runny, just cook over low heat until whites are done. If you like your yolks firm, break the yolks and then cook over low heat until both whites and yolks are firm.)
Easy. Fun. Colorful. Healthy.
Next up, I decided to try avocados.
These Avocado Egg Rings are just the ticket. Creamy. Flavorful. Unusual. Memorable. They are great with a little sprinkle of green onion and red bell pepper garnish.
It was very recently that I discovered that avocados are delicious when gently cooked. Creamy and flavorful, they take on an almost custard-like texture.
There isn't a "recipe," really, all you do is this:
Heat a nonstick skillet to medium-low heat. Lightly spray with oil. Slice an avocado with the skin ON lengthwise, forming one thick slice in the middle. You will have some leftover avocado pieces, so make some bonus guacamole if you want! Guacamole for breakfast? Why not? Remove the seed and use a small cookie cutter to make a hole in the center of your thick slice. Place the avocado slice in the pan. Crack a medium-sized egg into the center of the hole. Cover and cook for a minute or two, until the egg is as you like it. Season with salt and pepper and serve.
Then, I thought: How about onion rings?
This is a great version of the eggs-in-veggie-ring molds. Sautéed onions are so delicious and give a nice tang to the eggs. And they are, of course, beautiful on a plate!
Slice your onion into ½-inch slices. Then, using the biggest one, place in an oiled skillet over medium heat. When one side is lightly browned, flip the onion ring over and crack an egg in the middle. If you want the egg yolk to show, dab the top of the egg yolk gently with a paper towel and remove the white over the top of it. Then, sprinkle a little water in the pan and cover the skillet. Cook until your egg is done as you like.
Now just sprinkle with kosher salt and cracked black pepper, and sit back and wait for the raves.
So, Mom Click readers, I ask you this: Do you have any suggestions for my next eggs-in-veggies experiment? Comment on this story at utahmomclick.com to let me know. Tune in again to see what veggie I'll come up with next.
-- Donna Kelly is a featured Mom Click blogger and also blogs at apronstringsblog.com.