Shamrock Eggs

Ingredients

1

green bell pepper

2

Naturegg Nature’s Best eggs

1/2 tsp

olive oil

salt

freshly ground black pepper, to taste

Directions

1. Slice the green bell pepper into 3 rings, each about ¼ inch (5 mm) thick. Remove the seeds and white membrane from the centre.

2. Crack each egg into its own small ramekin to make it easier to pour into the pepper rings.

3. Warm the olive oil in a non-stick skillet over medium heat.

4. Place two pepper rings in the pan. Carefully pour one egg into each ring and season with salt.

5. 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.

6. 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.

7. Enjoy immediately with toast for dipping, fresh fruit, or sautéed vegetables for a quick and colourful breakfast.