Low-Carb Shamrock Eggs with Braised Spinach

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.

Step-by-step

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.

   

Recipe

Low-Carb Shamrock Eggs with Braised Spinach

★★★★★4.5 (34 ratings)

A fun low-carb breakfast meal to celebrate Saint Patrick's Day!

Hands on

10m

Overall

15m

Servings

1

4.3 g

Net carbs

17.6 g

Protein

29.3 g

Fat

360

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

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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.

Nutrition per serving

Carbs 5%Protein 20%Fat 75% of calories

Net carbs

4.3 g

Total carbs

6.1 g

Fiber

1.8 g

Sugars

3 g

Protein

17.6 g

Fat

29.3 g

Saturated fat

13.7 g

Calories

360 kcal

Sodium

575 mg · 25% RDA

Magnesium

44 mg · 11% RDA

Potassium

487 mg · 24.3% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Egg, whole, fresh, raw (free-range or organic eggs)	0.7 g	12.6 g	9.5 g	143
Peppers, green bell, fresh	1.2 g	0.3 g	0.1 g	8
Onion, red, fresh	2 g	0.4 g	0.1 g	12
Spinach, fresh	0.4 g	0.9 g	0.1 g	7
Bacon (organic)	0 g	3.5 g	4.5 g	54
Ghee	0 g	0 g	15 g	136
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Total	4.3 g	17.6 g	29.3 g	360

• Gluten free
• Dairy free
• Nut free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free