St. Patrick’s Day Eggs
- 4 large eggs, separated
- spinach juice reserved from the Spinach Pancakes recipe
Separate eggs, placing each white in a small bowl and each yolk in a separate bowl. Add ¼ of the spinach juice to each egg white and gently stir to combine.
Heat a non-stick skillet over medium heat. Place an egg ring in the skillet and spray inside the ring with cooking spray. Pour one egg white and one yolk into the ring, reduce the heat, cover the pan with a lid, and cook until the white has solidified and the yolk has thickened.
Repeat the process for each egg. Serve the eggs on top of the spinach pancakes or over the corned beef hash.