In honor of St. Patrick’s Day, bring a touch of Irish luck to the breakfast table with these delightful and delicious shamrock eggs. Don’t just wear your green on this day, eat it too!
1-2 Green Bell Peppers
Salt and Pepper
Optional: Parmesan or Shredded Cheese
Use the griddle attachment and turn on your Kenyon grill to a medium heat. Cut bell peppers into 1/2″ thick slices lengthwise, discarding the top and bottom of the pepper. Place the open pepper slices on the grill and crack egg into the center of each pepper. Sprinkle with salt, pepper, and a pinch of Parmesan or shredded cheese on top. Close the lid and allow the eggs to grill for a few minutes until cooked over easy, or flip over for desired doneness. Serve with a side of toast.
Sláinte and enjoy!