Shamrock Egg-in-a-Hole

(This post is sponsored by Nellie’s Free Range.)

Save this for a St. Patrick’s Day breakfast idea! My youngest helped me blend the spinach eggs and cut the shamrock shapes out of the bread. It’s a simple breakfast, but the shamrock shapes made it extra exciting for my kids.

I used Nellie’s Free Range eggs here. Their hens are raised outdoors in the fresh air under sunny skies, and you can really see the difference in those rich, creamy golden yolks. The flavor is so good!

It’s a brand that gives back too, supporting kids, families, and a more sustainable food system.

Shamrock egg-in-a-hole is a simple breakfast that feels a little extra special for St. Patrick’s Day. The spinach gives the eggs their bright green color, and the rich golden yolks from Nellie’s Free Range eggs make the flavor especially good. It’s an easy breakfast to make with kids and a festive way to start the day.

Blending the eggs with spinach creates a naturally bright green color that feels perfect for St. Patrick’s Day, but the flavor stays mild and kid-friendly.

Using a cookie cutter to shape the bread turns an everyday breakfast into something playful that kids love helping with.

This recipe works well because the blended spinach egg mixture cooks gently inside the bread, creating a soft, custardy egg center with crisp toasted edges. A small amount of potato starch helps the mixture set more easily while keeping the texture tender.

I used Nellie’s Free Range eggs for this recipe. Their hens are raised outdoors on open pastures under sunny skies, and you can really see and taste the difference in the eggs. The yolks are rich, creamy, and deeply golden, which adds great flavor to such a simple dish.

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Shamrock Egg-in-a-Hole

Shamrock egg-in-a-hole is a simple breakfast that feels a little extra special for St. Patrick’s Day. The spinach gives the eggs their bright green color, and the rich golden yolks from Nellie’s Free Range eggs make the flavor especially good. It’s an easy breakfast to make with kids and a festive way to start the day.

Course Breakfast

Cuisine American

Prep Time 10 minutes

Cook Time 10 minutes

Servings 4 toasts

Author whiteblankspace

Ingredients

For the Spinach Egg Mixture

• 2 eggs
• 1 tbsp water
• 1/8 tsp potato starch or corn starch
• 1/3 cup baby spinach

For the Toast

• 4 slices of sandwich bread
• 1~2 tbsp unsalted butter for greasing the pan

Instructions

To Make the Spinach Egg Mixture

1. Make a slurry by mixing water and potato/corn starch. In a container, combine the eggs, the slurry, and baby spinach.
2. Blend with an immersion blender until the mixture is smooth and bright green.

To Cook the Shamrock Egg-in-a-Hole

1. Cut a shamrock shape from the center of each slice of sandwich bread using a cookie cutter.
2. Heat a skillet over medium heat and melt a small amount of butter to lightly grease the pan.
3. Place the bread slices in the skillet and cook for about 60 seconds until the bottom begins to toast.
4. Flip the bread slices. Pour the spinach egg mixture into each shamrock opening, filling it about 2/3 full.
5. Reduce the heat to low, cover the pan, and cook until the egg mixture is mostly set.
6. Carefully flip the bread slices and cook for another 20–30 seconds, until the eggs are fully cooked.
7. Remove from the pan and serve warm.