Jammy Shamrock Poached Eggs on a Bed of Field Greens
A fusion of Italian flavors and Irish sensibility makes this a beautiful breakfast for St. Patrick’s Day.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 4 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 slice prosciutto
- 1 green bell pepper (choose one with 3 sides to mimic a shamrock)
- 1 – 5 to 7 ounce package of favorite field greens
- 2 tablespoons of favorite Italian dressing
- 1 ounce cube of Parmesan cheese
- 1 teaspoon canola or olive oil
- 4 eggs
- Salt and Pepper to taste
Instructions
- Heat prosciutto in a non-stick skillet over medium heat until slightly browned.
- Remove from pan and place on paper towel to drain.
- When cool to the touch, tear prosciutto into small pieces and set aside.
- Slice bell pepper into 4 shamrock-shaped rings removing seeds and membrane (reserve leftover green bell pepper for another recipe).
- Toss field greens with Italian dressing and set aside; sprinkle with prepared prosciutto.
- Using a fork, break Parmesan into little pieces and sprinkle over field greens.
- Heat oil in the same large non-stick skillet or griddle and place bell pepper rings in the skillet.
- Cook over medium-low for a minute and turn the rings over with a spatula.
- Carefully break one egg into each bell pepper ring and cook until opaque, but the center is still runny (a few minutes).
- Divide prepared salad over 4 plates, top each with Shamrock Poached Egg.
- Sprinkle each with salt and pepper and serve immediately.
Find it online: https://tootsweet4two.com/shamrock-poached-eggs-field-greens/
