Bell pepper egg-in-a-hole

It's exactly 20 minutes before my 26th birthday, when I am writing this line. I am older than a quarter century already! well, I still feel young inside, with plans to do this and that, to go here and there. My heart is still filled with hopes and dreams. I think I look young outside too. This evening, I was walking my dog in the neighborhood, when I came across some neighbor kids playing in front of their houses. They were interested in my dog first and then started a conversation with me. I asked their age and they asked me in return: "Are you a teenager?" I was laughing and said:"No, I am not." Then they grudgingly murmured:"Ar...are you an a...adult?" I told them I would be 26 tomorrow; then they said happy birthday to me! It was a happy prelude! When I returned home from the dog walk, I immediately spotted a box lying at the door. It's my macro lens, ordered earlier this week using the money I earned from the food photography contest!! So I got myself a birthday present with that money. It came so in time.

Happy birthday to myself. I wish in this coming year, I can refine my food photography skills, take good care of this blog, and maybe at the same time take one step further into the design field by starting a professional level degree.

This afternoon I tried this recipe found on "Everyday food" by Martha Stewart. It's light, simple and tasty, great for breakfast or brunch. Enjoy Bell pepper egg-in-a-hole.

Ingredients
Serves 4

• 2 teaspoons olive oil
• 1 bell pepper (any color), cut into four 1/2-inch-thick rings
• 4 large eggs
• Coarse salt and ground pepper
• 2 teaspoons grated Parmesan
• 4 slices wholewheat bread, toasted
• 8 cups mixed salad greens

Directions:
1. In a large cast-iron or nonstick skillet, heat 1 teaspoon oil over medium-high. Add bell pepper, then crack 1 egg into the middle of each pepper ring.
2. Season with salt and pepper and cook until egg whites are mostly set but yolks are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for over easy. Sprinkle with Parmesan and place each egg on a slice of toast.
3. Toss salad greens with 1 teaspoon oil and season with salt and pepper; serve alongside eggs.