Style Points!!! Eggs Wrapped in Sweet Bell Bepper

On 02.10.15 • In Chef's Cookbook, Featured Articles • by Doug Wallace

You must know by now, if you check out my recipes, I'm a big fan of low maintenance recipes that look like I actually know what the hell I am doing.

I do admit I am a gazillion miles away from being a master chef, but when it comes to choosing healthy, real food ingredients, I boldly profess I know what the hell I'm doing there.

Here is an easy-peezie egg recipe, something cool to impress my rare Sunday Morning company, when I need to whip something out of my "Batman's Utility Belt of Recipes", to hook her up with a little breakfast in bed with a little bit of style, maybe a few mimosas, a little Michael Franks on the stereo on a lazy Sunday morn… you feel me?

It's all about style points and presentation, ..talking about the eggs, not the previous night's romance 🙂

eggs wrapped in bell pepper

pasture raised eggs (I avoid commercial eggs)
(Whole Foods always has a couple of brands of pasture raised eggs like Vital Farms SO GOOD!!!)

colorful organic large bell peppers

coconut oil for cooking
(avoid canola oil and vegetable oils, or the whole purpose of healthy eating is defeated)

pink himalayan salt, or alternately Celtic sea salt (AVOID COMMON TABLE SALT!!!)
organic coarse ground black pepper (I love it from a pepper grinder)

Your choice of green garnish
(I'm currently into green scallion stems, diced parsley, and lemongrass)

directions

you can bake these or fry them, it's more personal choice. Wash then slice your peppers and cut to loops of your desired thickness. I like them a little thicker, so the egg doesn't overflow, however thinner will allow you to flip your eggs when cooking.

Add your coconut oil to your baking or frying pan. Depending on the size and thickness of your pepper loops, you can do double yolks in each loop. I am VERY liberal with my coconut oil, because I don't want eggs to stick, and coconut oil is VERY healthy.

Add your peppers, then your eggs to your pan. To prevent your eggs from overflowing, it might be easier to crack your eggs and put them in a bowl, then spoon the yolk inside the pepper loop, and then pour the egg white in until near level with the top if the pepper.

Bake in the oven or fry on the burner. They seem to work better cooking under lower heat for me, and I like to try to turn them so both sides can cook, but that's my preference.

I'm not a fan of runny yolks, so I let mine cook until yolk is near hard and often break the yolk. When complete, garnish with your greens, although, when cooking for guests, I like to add some toppings in front of the guests eyes, like grinding out some coarse ground black pepper in from of my guest's salivating mouth.

But I admit the pepper grinder thing I do only because it "looks cool", and it looks like I know what I'm doing…….you know "Style Points"

~stay healthy~

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all my articles in "The Healthy Chef's Cookbook"

Doug Wallace

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