Shamrock Egg & Ham Brunch

A perfectly cooked egg inside a thick slice of green pepper nestled on top of sauteed cabbage and ham made a perfect low carb St. Paddy's Day brunch celebration this weekend.  And it's really easy to make several servings at once.  Shhhh.... no one ever knows when I take a little shortcut and use the pre-chopped bags of cabbage from the produce section of my local grocery store.  

Yield: 1 serving

Shamrock Egg & Ham

The perfect low carb/keto St. Patrick's Day Brunch idea.  Egg cooked in a thick slice of green pepper with cabbage and ham.


  • 1 TBLS. Butter or Ghee
  • 1/2 inch (33 g) slice of Green Bell Pepper-white ribs and seeds removed
  • 1 c. chopped Cabbage
  • 2 TBLS sliced Green Onions, top and bottom
  • 1/4 c.  diced Ham
  • 1 large Egg
  • Salt and Pepper to taste


  1. In skillet melt Butter or Ghee.  Add bell pepper and saute on each side for 2 minutes.  Remove and set aside.
  2. Add cabbage, onion, ham and cook on medium heat until cabbage is tender.  Salt and Pepper to taste. Remove to a plate.
  3. Add bell pepper slice back to skillet and crack the egg into the bell pepper and cook on low until the egg is cooked to your liking.   
  4. Salt and Pepper to taste.
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