Recipe of the Week 3/22: Shamrock Eggs with Braised Spinach

Yields 1 Servings 


2 large eggs 

2 rings of large green pepper, approx. 2 cm / 1 inch thick (~ 40 g/ 1.4 oz) 

1/2 small red onion (30 g/ 1.1 oz) 

1 cup fresh baby spinach (30 g/ 1.1 oz) 

1/4 cup sliced bacon (30 g/ 1.1 oz) 

1 tbsp ghee or duck fat 

salt and pepper, to taste 


  1. Rinse the bell pepper, remove stem and seeds. Slice it into two thick (2 cm / 1 inch) slices just near the centre of the pepper (the widest part). Save the rest of the pepper for a salad or with your breakfast.
  2. Grease a non-stick pan with half of the ghee or butter and add the pepper rings to the pan. Cook on one side for about 3 minutes. Crack an egg into each of the bell pepper rings. Don’t worry if some of the egg white leaks out, you can simply remove it later on with a spatula. Season with salt and ground black pepper and cook until the egg white becomes firm. When done, set aside. 
  1. In a separate pan, warm the remaining of the ghee or butter and add finely chopped red onion. Cook for a few minutes until slightly brown. Then, add sliced bacon and cook shortly. Add washed and drained baby spinach, season with salt and cook for another minute. 
  1. Place everything on a serving plate and enjoy! 

Adapted from: Nutritional Facts:| Calories: 360 kcal | Carbohydrates: 4.3g | Protein: 17.6g | Fat: 29.3g 

Found by: Melissa Zobler BS, CPT, CPSN

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