I was shown a picture of this dish, but it was a complete fail! The egg was seeping out the bottom of the pepper rings and all over the pan. I looked at the picture and said to myself "I know how to prevent that!" I flour the bottom of the pepper to create a crusty barrier so that the egg stays inside the ring. Next time I make this dish (and I will make it again), I'm going to kick it up a notch...maybe some bread crumbs, fresh herbs, cheese, or even a spin an Eggs Benedict? It's very versatile.
Another healthy twist to dish that can be very airy, but rich. One of the most challenging foods that I made in my high school Home Economics class was a cheddar cheese souffle. I was nervous to take it out of the oven because I had heard that if you make too much noise, your souffle will collapse. Luckily, the boys in the class stopped screaming, we pulled the cheddar cheese souffle out of the oven and it survived. Souffles are very delicate and can deflate if they are disturbed during the cooking process, so be patient and gentle. CRAZY FOOD SCIENCE FACT: Now another thing that is interesting about this recipe is the lemon juice; you'd think that the acidity of the lemon juice would break down the egg whites, but it actually stabilizes the egg foam. It is fat that makes a souffle sink, so be cautious.
