Shamrock Eggs with Braised Spinach

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3.50 from 86 votes

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)


  • 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.


Calories: 130kcal

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

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