Shamrock Eggs

Green bell peppers
Parmesan cheese

Salt and pepper
Olive oil

Slice peppers about ¼” thick.

Lay peppers on their sides and slice them to make rings about ¼” thick. Remove seeds & membranes.

Drizzle olive oil in pan and heat pan til hot. Place your green pepper “shamrocks” in the hot pan and cook 3 minutes, just til peppers soften slightly.

Crack individual eggs into each pepper. Add salt and pepper to taste. Cook til egg white sets.

Top with a sprinkle of parmesan cheese.


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