Shamrock Eggs with Braised Spinach

Shamrock Eggs with Braised Spinach

Ingredients

• 2 large eggs ((free range or organic))
• 2 green pepper ((free range or organic))
• 1/2 red onion ((free range or organic))
• 1 cup baby spinach ((free range or organic))
• 1/4 cup bacon ((free range or organic))
• 1 tbsp ghee ((free range or organic))

Instructions

1. Rinse the bell pepper, remove stem and seeds.
2. Slice it into two thick (2 cm / 1 inch) slices just near the center of the pepper (the widest part).
3. Save the rest of the pepper for a salad or with your breakfast.
4. Grease a non-stick pan with half of the ghee or butter and add the pepper rings to the pan.
5. Cook on one side for about 3 minutes.
6. Crack an egg into each of the bell pepper rings.
7. Dont worry if some of the egg white leaks out, you can simply remove it later on with a spatula.
8. Season with salt and ground black pepper and cook until the egg white becomes firm.
9. When done, set aside.
10. In a separate pan, warm the remaining of the ghee or butter and add finely chopped red onion.
11. Cook for a few minutes until slightly brown.
12. Then, add sliced bacon and cook shortly.
13. Add washed and drained baby spinach, season with salt and cook for another minute.
14. Note: I already had some crispy bacon prepared in my fridge, so I just added that at the end.