I love fried eggs, but the edges are typically ugly. The egg thins toward the outer edges and those edges get more brown than I would like. Using a thick slice of colored pepper as a holder helps corral the egg.
- Colored pepper, cut into thick rings
- Shredded swiss cheese
- cracked pink peppercorns
Assemble your ingredients and start heating up your nonstick skillet.
Cut your thick slice of pepper and start cooking it over medium heat in your nonstick skillet. Think of the slice as being the walls of your egg’s swimming pool. The reason you want the slice to be thick is so the egg will not overflow it. Once your pepper slice has cooked just a minute, gently and carefully pour the egg into the middle of it.
After the egg has cooked a short time and it is starting to turn white, put a lid over it. The lid should, ideally, be much smaller than the pan so that the egg is in a small confined area. Your goal is to cook the egg to a point that is just short of your desired doneness.
Before the egg is finished cooking, carefully shake the shredded cheese on top so that it is covered. Put the lid back on and allow the cheese to melt. Top with pink peppercorns (or the seasoning of your choice).