A festive St. Patrick's Day breakfast.
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- green bell pepper
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- eggs
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- rye toast
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- cheddar cheese slices
optional
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- cooking spray
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Spray a skillet with cooking spray and heat on medium.
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Cut two thick slices out of the pepper and two extra strips to use as the shamrock stem. Set stem pieces aside.
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Add pepper slices to skillet and crack an egg into each slice. There will probably be overflow, but you can clean that up later.
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Allow the eggs to set on the bottom completely, then gently flip peppers over.
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Cook until eggs are over-easy, but not runny.
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Clean edges of peppers, plate and add pepper strips to make stems.
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Serve with rye toast slices.
To make a sandwich, add a Shamrock Egg in between two rye toast slices. Add cheddar cheese and melt.