At Yelton Manor B&B we specialize in feeding 34 hungry holiday-ers every full inn morning. This calls for a big breakfast buffet where the hot egg dishes bake, family style, like casseroles. But sometimes we serve a smaller houseful, and we have fun creating beautiful plates that can only be possible with fewer diners.
Turn the corners of your lips UP into a big smile, because here is an easy technique that turns out a very lovely breakfast entree! And remember: breakfast is the new lunch and dinner too! 😉
Choose a red, yellow, orange, purple and/or green sweet pepper, crunchy fresh from The Farmer’s Market. Core and slice into rounds. Make sure to trim any white pith inside, because it will be bitter.
No secret ingredients here, but we played around in The Manor kitchen to perfect the technique. Choose a nice fry pan that has a tight fitting lid, preferably see-through.
Use butter if you want a buttery, caramelized bottom on the fried egg. Use Pam or olive oil if you please. We used Pam and still got an excellent result. Grease the fry pan well.
Over a medium heat, warm the pan with the peppers laying flat. This pre-heating let’s you drop the eggs into the peppers without significant leakage out of the form. Have a 1/4 cup of plain water nearby. Test the pan for readiness by flicking water drops…when the water sizzles your pan is ready.
Then pour the 1/4 cup of water around the edges of the pan and close with the tight lid. This will steam the eggs for a nice “over easy” effect, leaving a runny yolk, ideally, but cooking the whites satisfactorily.
Watch carefully for perfect doneness! Then plate up beautifully, garnish with snipped herbs and edible flowers from the garden, and delight your diners!!! Today we served whole grain bagels on the side, and pumpkin muffins too. As a healthy, delicious accompaniment, we frequently add hot, sliced, baked sweet potato rounds to the plate.
This is a simple, lovely presentation and would be beautiful on a “breakfast in bed” tray too!!!