Shamrock Baked Eggs Over Easy

As the old Irish proverb says, “If you are enough lucky to be Irish, you are lucky enough!” Well, I’ve got a bit of Irish in me (although my red hair comes from the Scottish side of the family) but I’m happy to do a little breakfast jig for St. Patty’s day. These simple but tasty shamrock baked eggs are my contribution to the merriment. Cheers!

Shamrock Baked Eggs Over Easy

Servings: 4

Prep Time: 5 minutes | Cook Time: 5 minutes | Total Time: 10 minutes

Nutritional Facts: 3g Net Carbs|  162 Calories | 12g Fat | 5g Carbs | 7g Protein | 2g Fiber

*The nutrition information is for one Shamrock Baked Egg.

Ingredients:

• 1 large green bell pepper
• 2 tbsps ghee or EVOO
• 4 large eggs
• 1 tsp Everything But the Kitchen Sink spice mix
• 1/8 tsp fresh thyme, finely chopped

Steps:

1. Slice to top and bottom off your green bell pepper.
2. Slice your green bell pepper into 4 shamrock-shaped sections.
   
3. In a large skillet, melt two tablespoons of ghee or your preferred cooking oil over medium heat. If you don’t have a large skillet, simply cook the shamrocks one at a time. 
4. Arrange the bell peppers flat on the skillet, and crack an egg into each one. Some may spill out, but most will stay inside.
5. Sprinkle with Everything But the Kitchen Sink spice mix (salt and freshly cracked pepper work just fine, too) leaving a little for a final garnish, then cover your skillet for about 5 minutes or until your eggs reach your desired doneness.
   
6. Use a spatula to remove the eggs from the pan, then garnish with any leftover spice mix, and fresh thyme.
   

Shamrock Baked Eggs Over Easy

Print Recipe

I’m happy to do a little breakfast jig for St. Patty’s day. These simple but tasty shamrock baked eggs are my contribution to the merriment. Cheers!

• Author: Amanda C. Hughes
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 4 Servings 1x
• Category: Holiday

Ingredients

Scale 1x2x3x

• 1 large green bell pepper
• 2 tbsps ghee or EVOO
• 4 large eggs
• 1 tsp Everything But the Kitchen Sink spice mix
• 1/8 tsp fresh thyme, finely chopped

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Instructions

1. Slice to top and bottom off your green bell pepper.
2. Slice your green bell pepper into 4 shamrock-shaped sections.
3. In a large skillet, melt two tablespoons of ghee or your preferred cooking oil over medium heat. If you don’t have a large skillet, simply cook the shamrocks one at a time. 
4. Arrange the bell peppers flat on the skillet, and crack an egg into each one. Some may spill out, but most will stay inside.
5. Sprinkle with Everything But the Kitchen Sink spice mix (salt and freshly cracked pepper work just fine, too) leaving a little for a final garnish, then cover your skillet for about 5 minutes or until your eggs reach your desired doneness.
6. Use a spatula to remove the eggs from the pan, then garnish with any leftover spice mix, and fresh thyme.

Nutrition

• Serving Size: 4
• Calories: 162
• Fat: 12g
• Carbohydrates: 5g
• Fiber: 2g
• Protein: 7g

For another festive St. Patrick’s Day recipe check out my Corned Beef Cauli Hash recipe. It’s a perfect side dish for these Shamrock Baked Eggs.