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Writer's pictureKrista

Shamrock Eggs



This year I've been looking for healthier ways to celebrate some of my favourite holidays. Being that my ancestors came from Ireland, we are all about wearing green and enjoying pot 'o gold fairy tales in my family. It feels more like St. Patrick's Day Week than just one single day.


There are a lot of green egg recipe in the blogosphere, but this year I wanted to keep things simple and stay away from starting my day off with food colouring and a green tongue! As I was perusing Pinterest, I came across a similar version of these Shamrock Eggs (from @reluctantentertainer) and honestly, I was hooked. This breakfast is so easy to make and has very little prep. That's a win in my book. You can also easily adapt your ingredient ratios for how many eggs you would like to make.


I used one green pepper and cut the top and bottom off, then I cut three, 1.5 to 2 inch wide rings horizontally. You want to make your rings big enough that they will hold an entire egg inside without spilling over the top, but still small enough that the pepper will cook lightly. It should get a nice char colour on the bottom of the ring and be warm throughout, not soggy.


I then melted 1 tablespoon of butter into a medium to medium-low heat pan. I placed my pepper rings spread apart into the pan and cracked an egg into each ring. I topped each ring with salt and pepper and let it cook. If your egg leaks a bit, don't worry, I just used a spatula and removed the negative egg from the outside like you do with dough when you use a cookie cutter.



How long you cook your eggs depends on how you like to eat them. I left one egg for 3 minutes and the whites and yolk was still quite runny. The second egg I left for 4 minutes and it was perfect for me - a firmer white with only a bit of yolk run. The third egg I experimented with and flipped it over, similar to a fried egg. It was tasty, but not my favourite, as I like the look of the yolk still intact in the middle of the pepper ring. To finish, I topped each egg with a touch of grated pecorino and some chopped chives for serving. You could eat these on their own or with a warm piece of buttered soda bread. Yum.


This breakfast literally took less than 15 minutes to prep and cook and it's totally festive looking, even if you're not Irish!


I hope you enjoy!

Krista


Recipe Tips:


*when you are shopping for green peppers, look for a pepper shape that reminds you or a 3 or 4 leaf clover, when it's sliced horizontally


*for planning, each green pepper, on average yields 3 rings once top and bottom are removed


*how big you make your rings will depend on the size of the pepper, keeping in mind a whole egg will need to fit in the middle of the ring



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