A Yummy Breakfast for St. Patrick’s Day

scrambled eggs, scone, coffee

In honor of St. Patrick’s Day and the arrival of spring, I created this quick, easy, and delicious breakfast.

Spinach serves to celebrate the lush greenery of Ireland and spring. The diced Kerrygold Dubliner cheese adds a depth of flavor and touch of saltiness. Instead of soda bread, I opt for a Whole Foods Gluten-free Kitchen almond scone that I gently heated in the toaster oven. The hot black coffee is brewed from a mix of a Hawaiian and hazelnut-flavored blends.

Oh so yummy (and yes, I will have this *any* day of the year!


  • 2 teaspoons organic extra-virgin olive oil (I use the California Olive Ranch brand)
  • Handful organic spinach, chopped
  • 2 thin slices (at most 1/4″ thick) of Kerrygold Dubliner Cheese, diced to small bits
  • 5 organic large brown eggs
  • Dash of organic onion and garlic powders
  • Fresh cracked black pepper


  1. Heat pan over low-medium heat (#3 on electric stove)
  2. Quickly saute the chopped spinach in the olive oil.
  3. Beat the eggs in a mixing bowl and stir in the onion and garlic powders
  4. Add the egg mixture to the pan
  5. Scramble the eggs; when firm but still wet, add diced cheese
  6. Continue stirring until set to preferred firmness and cheese just beginning to melt

Serves 2


About Bonnie Parrish-Kell

Diva-in-Chief and Publisher of Slowpoke Divas who always feels better after a good workout or matter how sore she may become. Tweet me @bparrishkell

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