Originally Posted by
misskaz
Scrod, I must know how you make that pepper-egg-bacon breakfast delicious thing. Do you par-cook or fully cook the bacon first? The pepper? I'm so intrigued.
I cooked the pepper ring on a buttered pan for a few minuets over very low heat, then put a slice of tomato at the bottom with a slice of bacon coiled around it - which was cooked but not crispy - and let them hang out for a few more minutes before cracking the egg into the pepper ring and covering the pan, basically letting the moisture from the tomato "poach" it.
Be careful not to have the heat too high or the tomato will burn, the egg won't cook and you'll have a mess on your hands.