Shamrock Eggs with Braised Spinach

Shamrock Eggs with Braised Spinach

15 minutes
Calories 130kcal


  • 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 tablespoon ghee (free range or organic)
  • salt ,


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


Calories: 130kcal

Originally posted 2019-02-20 17:39:34.

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