Eggs in a Shamrock

Trade in a full Irish breakfast for this light, quick meal. 


  • 1 tsp (5 mL) canola oil
  • 2   green bell peppers
  • 6    eggs
  •  shredded Swiss cheese
  •  salt and black pepper to taste


  1. Cut bell peppers into 1/2" (10 mm/1 cm) rings. Heat canola oil in a Executive Nonstick Skillet over medium-high heat for 1 - 3 minutes. Add in bell pepper rings and crack an egg into each. Cook 5 - 7 minutes or until tops of eggs are set. Sprinkle with shredded Swiss cheese, salt and pepper.


  • 6  servings

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