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  1. Heat butter in a large skillet on medium to high heat.
  2. Once pan is hot, place the pepper rings a few inches apart in the pan.
  3. Lay each basil leaf in the center of the pepper ring.
  4. Crack each egg individually in a teacup and gently pour each one in the center of each ring, being sure not to break the yolk.
  5. Sprinkle Smoked Celtic Sea Salt® over each egg.
  6. Once egg whites start to solidify, lower heat to the lowest setting and cover the pan with a tight-fitting lid for 2 minutes.
  7. Serve hot with a side of toast or potatoes.

~ Makes 3 eggs.

Each bite offers the smokey goodness of the Celtic Sea Salt® with a burst of herb flavor from the hidden basil leaf. Enjoy!