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St. Patrick’s Day brings to mind recipes like Corned Beef & Cabbage, Soda Bread, Irish Stew and Irish desserts. Apart from Corned Beef & Cabbage, which is naturally low-carb, all these are high in carbs and calories.
These cute eggs baked in green pepper rings and so easy and look impressive for a festive breakfast treat. To make them more satisfying, I served them with cooked spinach and crispy bacon.
Hands-on Overall
Nutritional values (per serving)
Net carbs4.3 grams
Protein17.6 grams
Fat29.3 grams
Calories360 kcal
Calories from carbs 5%, protein 20%, fat 75%
Total carbs6.1 gramsFiber1.8 gramsSugars3 gramsSaturated fat13.7 gramsSodium575 mg(25% RDA)Magnesium44 mg(11% RDA)Potassium487 mg(24% EMR)
Ingredients (makes 1 serving)
- 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
Instructions
- 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.
- 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.
- 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.
- Place everything on a serving plate and enjoy!
- The cooked bacon spinach can be stored in the fridge for up to 3 days.
Shamrock Eggs with Braised Spinach
Step by Step
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- Place everything on a serving plate and enjoy!
- The cooked bacon spinach can be stored in the fridge for up to 3 days.
Nutrition (per serving)
Calories360kcal
Net Carbs4.3g
Carbohydrates6.1g
Protein17.6g
Fat29.3g
Saturated Fat13.7g
Fiber1.8g
Sugar3g
Sodium575mg
Magnesium44mg
Potassium487mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 4.3 g | 17.6 g | 29.3 g | 360 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.7 g | 12.6 g | 9.5 g | 143 kcal |
| Peppers, green bell, fresh |
| 1.2 g | 0.3 g | 0.1 g | 8 kcal |
| Onion, red, fresh |
| 2 g | 0.4 g | 0.1 g | 12 kcal |
| Spinach, fresh |
| 0.4 g | 0.9 g | 0.1 g | 7 kcal |
| Bacon (organic) |
| 0 g | 3.5 g | 4.5 g | 54 kcal |
| Ghee |
| 0 g | 0 g | 15 g | 136 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
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