Shamrock Eggs
A fun and easy St. Patrick’s Day inspired egg dish made with green pepper “shamrocks.”
- Prep time: 5 min
- Makes: 2 shamrock eggs
- Cook time: 2-3 min
Nutritional Information
Ingredients
- 1
- green bell pepper
- 2
- Naturegg Nature’s Best eggs
- 1/2 tsp
- olive oil
- salt
- freshly ground black pepper, to taste
Directions
Slice the green bell pepper into 3 rings, each about ¼ inch (5 mm) thick. Remove the seeds and white membrane from the centre.
Crack each egg into its own small ramekin to make it easier to pour into the pepper rings.
Warm the olive oil in a non-stick skillet over medium heat.
Place two pepper rings in the pan. Carefully pour one egg into each ring and season with salt.
Cook uncovered for about 1 minute, until the egg whites begin to set. Then cover the pan and cook for another minute, or until the whites are set and the yolks are cooked to your liking.
To create the shamrock shape, cut a small piece from the third pepper ring to form a stem. Plate the eggs and place the stem underneath.
Enjoy immediately with toast for dipping, fresh fruit, or sautéed vegetables for a quick and colourful breakfast.
Naturegg Nature’s Best
Eggs from hens on a vegetarian feeding program that contains no medications, antibiotics or animal by-products.
Learn MoreTips: Hard Boiled
To hard cook, place cold eggs in a single layer in a saucepan and cover with at least 1 inch (2.5 cm) of cold water over the top of the eggs. Cover saucepan and bring quickly to the boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes. Drain water and immediately run cold water over eggs until cooled. This helps to prevent a dark or greenish ring from forming around the yolk. Remove egg from shell.