Friday, June 24, 2011

Do You Want Another Egg Recipe?

Okay, I have told you all how much I love Pinterest, but I just have to say it again, and again, and again.  Last week I was perusing the delightful ideas pinned by some of my friends.  I saw a fleeting glimpse of this before running to take care  of some random thing my children needed.  I was hooked by a mere picture.

Cyclops Eggs, English Muffins, fresh blueberries.
That evening as I stood in front of the fridge deciding what to make for dinner, I realized that I was looking at eggs, and a big bell pepper.  Eureka!  The light came on!  I decided to recreate the meal from the photo...This is what came out of my kitchen:

Here is what you need to make what I am calling Cyclops Eggs...

Cyclops Eggs
  • 1 large orange bell pepper sliced into 1/4" rings (mine made 5)
  • eggs (one per slice)
  • Canadian bacon slices (one per pepper slice)
  • 2 T. butter
  • finely minced chives
  • salt & pepper
Melt 1 T butter in a large frying pan.   Put Canadian bacon slices in the pan and top each with a ring of bell pepper. (My pan held three.)
Canadian bacon and bell pepper.
Crack one egg into each pepper ring, and season with salt and pepper.

Crack the eggs.  They will spill out the bottom a bit.

Don't forget to season.
Here I will insert a bit of my personal preferences.  I never flip eggs.  I worked as a waitress back in college and learned that basted eggs aren't flipped.  The chef splashes a bit of water on the cooking egg and then quickly covers it.  The eggs steams until the white is cooked, and the yolk is still soft.  I LOVE my eggs cooked like that.

At home, I don't use water, but I do use a lid.  Turn your heat down to medium-low and cover your eggs.

Medium-low heat and cover the pan. 
Set a timer for 90 seconds and check your eggs.  I needed to add 30 seconds more for a total of only 2 minutes.  That was one FAST dinner!

Repeat with the other remaining ingredients.

Sprinkle with minced chives and serve.

I served the Cyclops Eggs with toasted English Muffins and fresh blueberries.  YUMMY!

This is my son's plate.  It is a small one. 

Here is a Cyclops Egg close up!
All I can say is YUMMY!

Later that night I got a chance to go back to Pinterest and actually look at the original recipe.  I definitely made something different, but I am so thankful for the inspiration!  Have I mentioned before that I LOVE Pinterest?  :)

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LOTCP said...

I've given you A Lovely Blog Award. You can check it out here:

Croms' Cubby Hole said...

These eggs do look rather scrummy. Might just have to give these a try. TFS

Miz Helen said...

My husband is going to love those eggs, and I can't wait to make them for him, and me too. Great idea! Thank you so much for sharing with Full Plate Thursday and I look forward to seeing you again real soon. Hope you have a great week end!
Miz Helen

Show Me Mama said...

Yummy, That looks very good. I have to try it out. I am your new follower from Food Friday Blog Hop. You can visit me at

~Iffy~ @ StayAtHomeNation said...

This looks so good! Who doesn't love a quick, & yummy meal?! Thanks so much for linking this up with My Favorite Things Party!Be sure to check out my Giveaway Sunday(a new one each week)!

Ashley said...

um yes that looks amazing!!!!!!

Jen said...

Cooked my eggs with the lid no flipping and they really are better that way. Who'd of thought?

Beverly {Flamingo Toes} said...

These sound really great Tanya!! I have made something similar with toast but I love the idea of the pepper and the canadian bacon!! We'll definitely be giving it a try.
Thanks so much for linking up to Think Pink Sundays! ;)