I saw these the other day and just had to try making them for bento :) Sadly mine didn’t get as perfect – I shall have to work on my technique for not letting half the egg run out under the pepper, and I couldn’t let the yolk stay runny as it has to keep until tomorrow – but they certainly will be tasty!
Bulgur with spring onions, parsley, sundried tomatoes and bell pepper pieces, bell pepper ring with a fried egg inside and spring onion decoration, Brie poppers, grapes and “bamboo shoots” candy. More parsley as decoration.
BF’s box:
Oh my gosh–I love that pepper and egg idea! Adorable and I’ll bet tasty, too.
The bentos look really yummy. As for the bell pepper – use the bottom of a pepper, slighty straightened but closed yet. This works fine.
Hmm, could try. How about the heat transfer then though, won’t it take a really long time to cook?
I found holding down the pepper tightly while cracking the egg into it works pretty fine.
But I was going to experiment with making little stuffed pepper (and other veggie) pies now…
;)
I cook (egg-feta) stuffed peppers this way and don’ t see why it should’nt work with pure eggs. I start them in hot oil and then close the (a) lid.
I kind of liked that the eggs were fried on the underside.