Low-Carb Shamrock Eggs with Braised Spinach

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

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.
   
   
3. 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.
   
4. Place everything on a serving plate and enjoy!
5. The cooked bacon spinach can be stored in the fridge for up to 3 days.

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4. Low-Carb Shamrock Eggs with Braised Spinach

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3. Low-Carb Shamrock Eggs with Braised Spinach

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2. Martina Slajerova
3. Low-Carb Shamrock Eggs with Braised Spinach