Matcha Tahini Latte & Shamrock Fried Eggs

Matcha Tahini Latte

Prep Time: 5 mins Cook Time: 10 mins Servings: 2

Ingredients

2 cups unsweetened nut milk

1 tablespoon tahini (sesame past), well-stirred

1 tablespoon honey

2 teaspoons matcha powder

1/4 teaspoon vanilla bean paste

Directions:

Bring all ingredients to a simmer in a small saucepan over medium, stirring often. Pour into 2 mugs.

Prep Time: 5 mins Cook Time: 12 mins Servings: 4

Ingredients

2 green bell peppers

8 eggs

2 tablespoons butter

sea salt - to taste

black pepper - to taste

garlic powder - to taste

Directions:

Slice the bell peppers into rings that are about 3/4″ thick, for a total of 4 rings per bell pepper.
Melt half of the butter in a frying pan, preferably cast iron, over medium-high heat.
Place 4 of the bell pepper rings in the cast iron pan and turn once, after a minute.
Crack an egg inside each bell pepper ring.
Season the egg with black pepper, sea salt and garlic powder.
Cover the pan with a lid and cook until the white is set and the yolk reaches your desired doneness. It should take about 3-5 minutes.
Remove the shamrock fried egg from the pan and serve while hot. I like to top mine with Cholula Green Pepper Sauce!

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