Fried Egg Red Pepper Rings {Happy Mother's Day!}

Mother’s Day is this weekend, and for all 29 years of my life that has meant celebrating and thanking my wonderful mother and grandmothers (Thanks Mom!).  But this year, for the first time ever, I received a Mother’s Day card of my own and it meant the world to me.  

No, I did not have a child this past year, but I did get married.  And with that I gained a smart, adorable, loving 6-yr-old step-daughter.  I met “B” when she was one; she has grown up knowing me.  I have done my best to help raise her and teach her and be a role model for her.  

But, while being a step-mom can be very rewarding, it can also be very difficult and frustrating.  Sometimes I feel like no matter what I do, I will never be considered a mom to “B” even though I do all the things that a mom does.  This is a hard realization for me.  But when she and my husband handed me a Mother’s Day card the other day that said, “Happy Mother’s Day.  You are the best Liz ever,” I felt like the title “step-mom” didn't matter.  Even though I am “Liz” and not “Mom”, she loves me for who I am and what I do for her.  I felt appreciated, and that is a wonderful feeling.  

So to all the step-moms out there that may feel a little unappreciated sometimes (like all mom’s do, I’m sure), keep in mind that you aren't alone and everything you do for your step-children does matter, probably more than you know.  Happy Mother’s Day! 

P.S. Thanks Mike and “B”, and Meghan, for making my day.  I am so lucky to have you in my life! 

Oh, and here’s a fabulous idea, print out this recipe and give it to your hubby or significant other on Saturday, so he’ll be armed and ready to go to make you breakfast in bed on Sunday!  Feel free to request 18 pieces of bacon too!

Printable Recipe HERE

Ingredients:

Cooking spray
1 large red bell pepper

3 – 4 eggs

Salt and pepper

Hot sauce, optional (I used Chipotle Tabasco sauce)

Cilantro or parsley, chopped, optional

A handful of small potatoes, to serve with the eggs if desired

Preheat a large skillet over medium-high heat and spray with cooking spray.  Slice the bell pepper to make rings about 1/2-inch thick and remove the seeds and membrane.  You should get a total of 3 – 4 rings from the pepper.  Place the largest rings in the skillet and brown for about 5 minutes on each side until slightly browned/caramelized.  (If you’re making potatoes as well, cut into bite-sized chunks and place in the skillet to cook for about 10 – 15 minutes total, flipping half-way through to brown on all sides.  Season with salt and pepper.)  Carefully crack one egg inside each bell pepper ring.  Season with salt and pepper to taste.  

Cover the skillet and cook for about 7 minutes, until the egg white is no longer runny.  Add a dash of hot sauce if desired and top with some fresh cilantro or parsley.  Serve immediately with the browned potatoes.