Shamrock Egg with Braised Spinach


Shamrock Egg with Braised Spinach

These cute eggs are baked in green pepper rings and look impressive for a festive breakfast treat. To make them more satisfying, serve them with cooked spinach and crispy bacon.
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Keyword keto
Calories 360kcal


  • 2 large eggs (free range or organic)
  • 2 (~ 40g/1.4oz) rings of large green pepper, approx. 2 cm / 1 inch thick
  • ½ (30g/1.1oz) Small red onion
  • 1 cup (30g/1.1oz) fresh baby spinach
  • ¼ cup (30g/1.1oz) sliced organic bacon (try to get nitrate-free bacon or slice your own from pork belly.)
  • 1 tbsp ghee (or unsalted organic butter)
  • salt and pepper to taste


  • Rinse the bell pepper, remove stem and seeds. Slice it into two thick (2cm/1inch) slices just near the center 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. Note: I already had some crispy bacon prepared in my fridge, so I just added that at the end.
  • Place everything on a serving plate and enjoy!


Nutrition Facts
Net carbs: 4.3gFat: 29.3g
Protein: 17.6gSaturated Fat: 13.7g
Fiber: 1.8gSodium: 575mg(25% RDA)
Sugar: 3gMagnesium: 44mg(11% RDA)
Total carbs: 6.1gPotassium: 487mg(24% EMR)
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