I saw a few years ago a show on the Italian channel about the Easter meal preparation. They were preparing traditional recipes, but, to my surprise and delight, they also presented a modern version of Easter eggs. Based on their suggestion, I let my inspiration guide me and I made these "Easter beakers". Of multicolored peppers, rolls, with or without mozzarella, the Easter Beakers are ideal for any weekend breakfast when you have time and you are in the mood for something special.
-coarse salt, pepper, paprika
First version: colored circles filled with eggs and mozzarella
Cut the peppers circles. Put them to fry on low heat, and fill them with raw eggs. If you want them to have a base, put pieces of bread inside the pepper circle and then break the egg (in the picture the yellow pepper has a bread base, the others not). When you fry them, it's compulsory to put the lid over the pan (it helps them to get cooked faster).
Sprinkle salt, pepper, paprika. Add mozzarella and they are almost ready.
Put them on a platter and serve warm.
The boiled and stewed asparagus is perfect as a garnish. The asparagus and egg make a successful marriage.
Second version: Beaker-buns with eggs
Cut the buns' upper side, remove the core and put one tablespoon of butter in each bun. The butter will melt and will soften the inside of the bun. The crust will be crispy and core soft, delicious and butter flavored ... a nice and gourmand contrast :)
Then break the egg and add it in the beaker-bun.
Bake them at 180 degrees for about 15 minutes until the eggs are done as much as you want. Finally, add grated mozzarella (optional) and put into the oven for 2-3 minutes, to melt.
Third version: Stuffed peppers with eggs
Bake at 180-200 degrees, for 15-20 minutes.