This past October, when studying colors and guardian angels with my pre-schooler, we made some fun and colorful flower eggs for breakfast. Looking back at the pictures I realized that by using just three-lobed peppers, like we've used in the past for our Shamrock Toasties and Mini Pizzas, we could make Shamrock Eggs by just adding a stem! I gave it a try yesterday morning with the Green Pepper I happened to have in the fridge. It would have worked much better if I had used a larger pepper, but at least you can still get the general idea. Our four oldest children aren't very picky, and they love these. Our extra picky pre-schooler, on the other hand, won't even touch them! :)
I'm thinking that these will make a great addition to the Cinnamon Shamrocks for our St. Patrick's Day brunch! I just need to get back to the store for a few more green peppers.
St. Patrick's Shamrock Eggs
Cooking Spray or Coconut Oil for Pan
Three Lobed Green Bell Peppers
Salt and Pepper (optional)
Heat a non-stick skillet to medium low heat. Lightly spray skillet with cooking oil spray.
Cut bell pepper into 1/2 inch thick slices. (You should be able to get four slices from a larger pepper.) Slice some "stems" from the remaining pepper. Place pepper rings and stems in the skillet.
Crack one egg into each pepper ring. Cover and cook for a few minutes, until egg yolks are to desired firmness. If you like your yolks firm, it helps to break the yolk right after cracking into pepper rings.
Place one stem on each ring, completing your "shamrock." Season to taste.