I think I’m thinking about St. Patrick’s Day already because everything is green and green makes me think of spring and I think pretty much the entire country is ready for THIS winter to be over. I actually like the cold and snow, but the amount of snow days off from school and subsequent upheaval of our routines has made even me wishing bad thoughts toward old man winter. Good riddance this year (which is usually not my attitude).
So I ran across these Shamrock Toasties over at Spoonful and they made me think of eggs I’d seen cooked in the center of green peppers. It’s not exactly an original idea, so I’m not really sure who to credit the original for.
But I do like a runny egg on a really good piece of toast. Add a green vegetable and fruit and you’ve got yourself a tasty AND healthy breakfast. Add a green beer and you’ve got yourself an Irish breakfast (I won’t tell).
This dish is super quick to cook and assemble. I even seasoned the eggs and peppers with bacon salt because, why not? Enjoy!
- 4 thick slices of bread, toasted (I used Blue Oven Bakery Seedy McSeedy)
- 1 T. coconut oil
- 4 green pepper rings, about 1/2-inch thick
- 4 large eggs
- 1/2 t. bacon salt
- 1/2 t. sea salt
- green grapes for serving
- Wash green peppers and slice into rings, about 1/2-inch thick. I had to trim the center a bit to get rid of the seeds.
- In a large, non-stick skillet, melt the coconut oil over medium heat. Add the pepper rings and cook for about 5 minutes. Flip the peppers and continue to cook for a couple more minutes.
- Gently add one egg to the center of each pepper ring. Season the eggs and peppers evenly with the bacon and sea salts. Cook for about 5 additional minutes, or until the egg whites are opaque.
- Remove the pan from the heat.
- Top toasted bread with one pepper and egg each. Serve with green grapes.
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