Shamrock Poached Eggs on Field Greens is an easy and delicious way to start your St. Patrick’s Day celebration. In fact, this recipe can easily be made for a crowd if you are having a St. Patrick’s Day brunch. With a little bit of preparation ahead of time, and a stovetop griddle, the main event for your brunch will come together in no time. Plus, Shamrock Poached Eggs on Field Greens looks so pretty and festive, don’t you think?
I have a confession to make: little pesky Leprechauns paid me a visit and told me to give this dish an Italian twist! Maybe they were secretly Italian Leprechauns? I used prosciutto instead of bacon and sprinkled little chunks of Parmesan cheese over the field greens. And, I dressed the field greens with a bottled Italian dressing. Beautiful shamrock plates (I got these at Home Goods years ago) elevate this breakfast recipe up a notch.
I got the beautiful Shamrock plant at Trader Joe’s for $2.99. My local grocery store had them, too – 2 for $5.00. But, Trader Joe’s shamrocks were double the size of the grocery store ones, so I’m glad I walked across the street (in my town, my regular grocery store and Trader Joe’s are across the street from one another; very convenient!).
I already had the green chargers, but if you don’t have any this beautiful shade of lime green, Amazon can help you out and makes it so easy!
This particular lime green charger comes as a set of 6. And, there are so many choices of colors available on Amazon, reasonably priced.
Amazon has literally changed my life. I always check there first, if I’m looking for something in particular. That way, I don’t have to waste my time and gas going store-to-store and be tempted by other things that Leprechauns magically put in my shopping basket! My vacuum broke the other day and I ordered a new one through Amazon. It arrived 2 days later and I’m back in business plus I didn’t have to lug the large, heavy box out to my car and then into my house.
Sorry, I digress…but I love Amazon!
An adorable Shannon Footed Cake Plate! I see visions of Leprechaun cupcakes on this beautiful cake plate next year!
Disclaimer: I was not compensated to write this post, but this post does contain affiliate links to the products listed above, which will take you directly to these products on Amazon. Toot Sweet 4 Two is an Amazon affiliate and receives a small commission if a product is purchased through these links. If you click on the link and purchase a product, I will receive a commission of approximately 5% on the sale. If you don’t want me to receive any commission, you could just open a new browser window and search for the product on your own. But, if you do use the links to purchase products, THANK YOU! This does not change the cost to you; thanks for helping to keep content on this site free!
Plus, you can still get this adorable fork and spoon serving set from the Mud Pie Company on Amazon. I use my “Fork It Over” set all the time, particularly the fork.
Okay, back to my Shamrock Poached Eggs on Field Greens…
Here’s a close-up of my poached egg in a Shamrock-shaped green bell pepper on top of field greens dressed with prosciutto and Parmesan before I took my first bite…
Here’s my Shamrock Poached Egg oozing with delicious runny egg yolk! Yum! While I didn’t make Shamrock toast points to dunk into this golden deliciousness, you could! Just cut out shamrocks on your favorite bread using a shamrock cookie cutter and toast them in the oven to serve on the side.
I’d say that one Shamrock Poached Egg on Field Greens would make one serving, but those mischievous Leprechauns insisted we eat two – each! So, be sure to make enough for ‘seconds’.
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Here’s the recipe for Shamrock Poached Eggs on Field Greens:
- 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
- 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.
Here are more “Irish” recipes from Toot Sweet 4 Two’s archives: