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Egg in a Pepper Ring Recipe

The egg in a pepper ring recipe is a quick and easy way to make a hot breakfast for busy mornings.

Servings: 4

Active time: 7 minutes

Total time:

Light and Healthy recipe


  • 1 red bell pepper
  • 1 Tbsp olive oil
  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • salt to taste
  • pepper to taste


  1. Cut pepper into 3/4 inch rings and remove seeds.
  2. In large, non-stick skillet, heat olive oil over medium-high heat. Place pepper rings into skillet and sauté for one minute. Crack one egg into small dish or ramekin, slowly pour egg into center of pepper ring, repeat for last three pepper rings. Season with salt and pepper and cook until whites are set.
  3. If you prefer an over easy egg, gently flip pepper ring after 3 minutes and cook for one more minute. Serve warm and enjoy!


Add optional garnishes of fresh herbs and cucumber slices. Serve on toast.


Nutrition Facts

Serving Size (1 egg in a pepper ring)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 100
Calories from Fat 60
Total Fat 7g (11% DV)
Saturated Fat 2g (10% DV)
Trans Fat 0g
Cholesterol 185mg (62% DV)
Sodium 70mg (3% DV)
2g (1% DV)
Dietary Fiber 1g (4% DV)
Sugars 1g
Protein 7g
Vitamin A 25%
Vitamin C 60%
Calcium 4%
Iron 6%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.