- 5 minutes
- 20 minutes
When you think of classic St. Patrick’s Day meals, corned beef and cabbage probably comes to mind. With this recipe, you can enjoy these flavors for breakfast in a simple and cheesy egg scramble. Ready in less than 30 minutes, the final touch before serving is adding some chopped parsley for some fresh flavor. Serve alone or with a slice of toasted homemade Irish soda bread for your St. Patrick’s Day breakfast.
- Melt butter in an oven-safe skillet over medium heat. Add cabbage and cook, stirring occasionally, until slightly caramelized, about 10-15 minutes. Remove from pan and set aside on a plate.
- Pour eggs into the same pan and allow to cook undisturbed for 1 minute. Using a rubber spatula, push cooked egg centers to the outside of the pan, letting uncooked egg flow to the middle.
- Add cabbage, corned beef, salt and pepper and repeat process until eggs no longer run to the middle, about 3 minutes. Remove from pan and immediately sprinkle cheddar cheese on top. Garnish with parsley before serving.