A bread-free, gluten-free alternative to eggs in a hole, where slices of bell pepper take the place of the bread. Serve with fresh fruit for breakfast or a bitter green salad for an elegant brunch. Serves 4.
- 8 Clifford Family Farm eggs ( 2 eggs per person)
- 2 organic bell peppers (any color)
- Cravero Parmigiano-Reggiano cheese
- LHF California extra virgin olive oil
- Diamond kosher salt and Pohnpei Pepper Co. black pepper
Trim off the stem and base of the bell peppers. Cut each peppers crosswise into 4 one-half inch thick slices to form thick rings. Remove the seeds. Finely chop any remaining pepper to use as garnish.
Grate or shave the cheese.
Working 4 eggs at a time, crack each egg into its own small bowl or ramekin.
Heat a large skillet or griddle over medium heat. When the pan is hot, add in a few teaspoons of oil to coat the pan.
Place 4 pepper slices onto the skillet and cook for 1 minute. Carefully pour one egg into each pepper ring. Dust with salt and pepper.
Cook until the whites are mostly set and the yolks are still soft, about 2 minutes. Carefully yet quickly flip the eggs and rings to cook the other side, about 1 – 2 minutes, or more to your preference. Dust again with salt and pepper.
Remove from the heat, top with shredded cheese and the diced bell pepper.
Repeat the process to cook the other 4 rings. Serve right away.