Best Bites: Snowflakes Sunny-Side Up

By Donna Erickson

Cook Snowflakes Sunny-Side Up

Put “Snowflakes Sunny-Side Up” on your breakfast menu this month, and the nutritious surprise will brighten even the darkest of wintry mornings!

PHOTO CREDIT: Donna Erickson

Made with colorful slices of sweet red pepper in shapes that resemble snowflakes, the whimsy adds fun to the start of the day. The curvy rings frame an egg as it fries into deliciousness for about 5 minutes. Top with a dusting of Parmesan or feta cheese and serve with toast or an English muffin and fruit juice.

For a special weekend breakfast, let the snowflakes land on servings of hash brown potatoes, bacon, or sausage. Let's get crackin' ...

SNOWFLAKES SUNNY-SIDE UP

Makes 6

• 2 large firm red bell peppers with contours

• Butter

• 6 medium eggs

• Salt and pepper

• Grated Parmesan cheese or crumbled feta

Slice peppers into six 1/3-inch-thick rounds, keeping the cut edges smooth and even. Remove seeds and core pieces.

Melt some butter on a flat skillet. Cook the pepper slices on medium heat on one side for about 1 minute, then flip.

Carefully crack an egg into the center of each ring. Immediately press down on the ring with a spatula if egg white seeps through. Cook for about 5 minutes, or until yolks are firm. (Place a lid on the pan for the last minute, if you wish.)

Serve with salt, pepper and cheese sprinkled on top.

Extra Idea: For a springtime twist, set a strip of cooked bacon upright under the pepper on the plate. Your winter snowflake instantly transforms into a blooming flower with a stem.

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Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com.

(c) 2025 Donna Erickson

Distributed by King Features Synd.