Description
Celebrate St. Patrick’s Day with this colorful and nutritious breakfast featuring eggs cooked inside green bell pepper rings, served over creamy avocado toast. This simple recipe combines fresh vegetables, protein, and healthy fats for a delicious and festive morning meal that’s quick to prepare.
Ingredients
Scale
Vegetables
- 1 Green bell pepper
- 1 tiny avocado or 1/3 of a regular avocado
Protein & Dairy
- 2 eggs
Other
- 1 slice of bread, toasted
- 1/2 tablespoon olive oil
- Pinch of salt and black pepper
- Optional – pinch of red pepper flakes
Instructions
- Prepare the bell pepper: Slice both ends off the green bell pepper and remove the interior pith and seeds. Then cut two 1/4-inch rounds from the pepper to create rings that will hold the eggs.
- Heat the skillet: Place a large skillet over medium-high heat and add 1/2 tablespoon of olive oil. Allow the oil to heat until shimmering and hot.
- Cook the eggs in pepper rings: Lay the bell pepper rings flat in the hot skillet. Crack one egg into each bell pepper ring carefully. Cook for 3 to 5 minutes until the egg whites are fully set and cooked through.
- Prepare the avocado toast: While the eggs cook, slice the avocado and spread it evenly over the toasted slice of bread, creating a creamy base for the eggs.
- Assemble the breakfast: Once the eggs are cooked, carefully transfer the pepper and egg rings to the avocado toast.
- Season and garnish: Sprinkle a pinch of salt and black pepper over the eggs and avocado. Add red pepper flakes if desired for a spicy kick.
- Serve immediately: Enjoy this fresh and festive St. Patrick’s Day breakfast warm from the skillet.
Notes
- You can substitute the bread with gluten-free toast if preferred.
- Adjust cooking time for eggs depending on your desired level of doneness.
- Using a non-stick skillet ensures the eggs don’t stick to the pepper rings.
- Red pepper flakes are optional, but add a nice touch of heat.
- For extra flavor, sprinkle fresh herbs like chives or parsley on top before serving.
