Did you know that the British-born St. Patrick was kidnapped and enslaved by the Irish? Eventually he escaped. In later years he became a missionary, and whom did he serve? The Irish, his former enslavers.
Pause for effect.
In honor of St. Patrick’s selfless love, here is a recipe for shamrock eggs. I don’t see a connection either.
(Shamrock Eggs are adapted slightly from this recipe for bell pepper ring eggs at Meatless Monday.)
St. Patrick’s Day Breakfast Recipe: Shamrock Eggs
Ingredients
- 1 green bell pepper
- 4-6 eggs
- oil* or butter (mmmmmm, butter)
- water
- salt and pepper to taste
Directions
Slice the pepper into 4-6 rings.
Bribe matching small people to remove the seeds and other guts.
Heat the oil or butter (mmmmm, butter) in a pan set on medium-low-ish heat.
Drop the pepper rings, heretofore known as shamrocks, into the pan.
Crack an egg into a bowl and pour it gently into a shamrock. Repeat for each shamrock, or crack the eggs straight into the shamrocks.
Drop a couple tablespoons of water into the pan and cover immediately to trap in the steam. If you have a glass cover, watch for the eggs to firm up, or just lift the cover and peek after about 3-5 minutes. This will create the perfect sunny-side up eggs. (Thanks to Jan the Pepper Jam Lady in Yorba Linda for that tip!) Cook longer for more firmly set yolks.
That’s it! Serve with Screaming Baby Biscuits and a pint of Irish ale. Oh, wait…breakfast. Never mind the ale.
If you love green peppers, you’ll like these eggs. If you don’t like green peppers, these will make you gag. I’m nothing if not honest…to a fault. Speaking of being honest, I don’t drink Irish ale for breakfast…or at all.
*My cooking oil of choice is coconut oil for its health benefits. When I don’t want the coconut flavor, I opt for expeller-pressed ultra clean, which has no noticeable flavor.
Here’s the short and sweet printable version.
| St. Patrick’s Day Breakfast: Shamrock Eggs |
- 1 green bell pepper
- 4-6 eggs
- oil or butter
- water
- salt and pepper to taste
- Slice peppers into 4-6 rings. Remove seeds and core.
- Heat oil or butter in a pan on medium-low heat.
- Toss the pepper rings into the pan.
- Crack the eggs into the pepper rings.
- Splash a couple tablespoons of water into the pan and immediately cover.
- Cook for 3-5 minutes for soft eggs, longer for a firmer set.
What is your go-to St. Patrick’s Day breakfast re.cipe?
Special thanks to Donna and Ann from Apron Strings for the original recipe.
Linked up to Weekend Whatever, Pennywise Platter, Fat Tuesday, Hearts 4 Home, Frugal Days, Sustainable Ways, Food Trip Friday