eggs three ways… part I
we currently have more eggs than i know what to do with and i’m not entirely positive how we came to have almost 4 dozen eggs in our little fridge!! must have been the last 2 dozen we couldn’t resist buying from a farm stand in skagit county last weekend when we drove up for the tulip festival (a post to follow soon with the tulips)!
between the pile of eggs in the fridge, and a classmate having absolutely gorgeous brown and blue eggs last week he had bought from a friend, i was itching to come up with some new and exciting recipes to utilize all these bad boys. don’t get me wrong – the classic fried eggs on toast with butter and avocado will NEVER get old for me, but i thought i would mix it up a bit since i have more
sun day-light to work with these days for taking pictures of everything.
the first creation was awesome!! i had seen various photos on pinterest where the eggs had been cooked inside some sort of veggie round or bread and felt the urge to duplicate! this dish, out of the three, may have been my favorite (but we won’t tell the others that – i wouldn’t want to hurt their feelings)! i hope you enjoy it as much as i did!!
2 fresh eggs
2, 1 inch thick onion ring slices
1 cup grape tomatoes
2-4 small baby bell peppers (or one regular size) – yellow, red or orange
1/8 cup basil leaves
1 T olive oil
preheat the oven to 400 F. toss the peppers and tomatoes in half the olive oil, s&p. place them on a baking sheet and roast in preheated oven until soft and slightly browned (about 5-8 minutes).
meanwhile, heat a cast iron skillet over medium high-high heat. once hot, allow the onion slices to soften and start to brown (don’t touch them, just let them sit for about 4 minutes). turn the slices over, then crack an egg into each ring. when the whites are fully cooked, carefully slide a spatula under the whole piece and plate them up. toss the roasted tomatoes and peppers along with the fresh basil on top of the eggs and enjoy!!