2 red, orange, green or yellow bell peppers
butter or cooking oil or nonstick spray
one green bell pepper and fresh baby spinach for garnish
Cut the top off the bell pepper and remove seeds. Slice the pepper horizontally into slices that resemble rings, about 1/2 " thick or a bit more.
Prepare a skillet with a light layer of oil, butter or nonstick spray. Place bell pepper rings in the skillet and allow to cook a bit over medium heat. Crack an egg inside each ring; some of the egg white may escape under the ring, but that's OK, you can trim it away when ready to serve.
Reduce heat to low and cook until egg whites are completely set and yolks begin to thicken but are not hard, 5-6 minutes. If hard-cooked egg desired, break the holk, but the yellow yolk 'flower center' is attractive. Season with salt/pepper.
Transfer each to serving plate, arrange flowers into a bouquet, with green pepper "stems" (cut in long narrow strips from the green pepper) and add spinach to resemble leaves. The end result should look like an egg/pepper flower with a green stem and leaves.