Seattle's Child

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Cooking with Kids: Shamrock Eggs


St. Patrick’s Day is a fun tradition to celebrate with your kiddos, but too often the green-themed recipes we turn to rely on us reaching for the bottle of artificial food coloring. For a healthier option, this breakfast is still fun for the wee ones, and easy enough so your mini-chefs can help in the kitchen. Even better, this dish is low in calories, but high in protein and vitamin C, giving your little leprechauns a great start to the day.


(Serves 4)


1 green bell pepper

1 tablespoon butter or olive oil

4 eggs

Salt and pepper


Shredded cheese (mozzarella, cheddar, or anything that melts well)




Slice the peppers crosswise into rings about 1” thick.  This is a good opportunity for supervised older kids to practice their safe knife skills.

Heat the butter or oil over medium heat and add the green pepper rings.  After one minute, flip them.

Crack an egg into each ring.  

Tip for kiddos: if you carefully bang the egg on a flat surface instead of the rim of a bowl, you’re less likely to have shards of shell in your yolk.  

If your family prefers scrambled eggs, have your kids whisk the eggs for one minute, then divide the mixture between pepper rings.

Season eggs with salt and pepper, and cover pan.  

Have your kids carefully snip the chives into small pieces using kitchen shears.

Once the egg whites are firm and the yolks have reached your desired consistency, remove to a plate, then sprinkle shredded cheese and chives on top.  

Serve as it is, or with whole wheat toast and fruit for a complete breakfast.


Note: When choosing your green pepper, look for ones clearly divided into 4 segments.  These make the best four-leafed clover shapes.


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