These 10-Minute Egg Nests Turn Breakfast Into a Restaurant Experience
Bright pepper rings cradle sizzling eggs for a breakfast that never gets old—fast, fresh, and foolproof. One pan, five minutes, big flavor.
Regular fried eggs get old fast. This little twist looks like you actually tried, but it lands on the table in the same amount of time. Ten minutes, a skillet, and the kind of breakfast even the breakfast-averse say yes to.
What you need
2 meaty sweet bell peppers, 6 eggs, 2 tablespoons vegetable oil, salt and black pepper to taste.
How to make it
- Rinse and dry the peppers. Slice off the tops and the very bottoms. Clear out the seeds and membranes.
- Cut each pepper into 3 wide rings. You want six sturdy circles that can hold an egg.
- Heat the oil in a skillet over medium. Lay in the pepper rings and sear one side for about 2 minutes.
- Flip the rings carefully. Crack one egg into the center of each ring, keeping the yolk intact.
- Season with salt and black pepper. Turn the heat down to low.
- Cook for about 5 minutes, until the whites set fully and the yolks stay runny.
Serve immediately while the peppers still have a nice crunch. Simple, fast, and it looks like brunch without the waitlist.