Best Eggs Italiano Recipes

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EGGS ITALIANO



EGGS ITALIANO image

Categories     Vegetable     Breakfast     Healthy

Yield 4 Servings

Number Of Ingredients 15

•1/4 cup distilled white vinegar
•2 teaspoons extra-virgin olive oil
•1 shallot, minced
•1 clove garlic, minced
•1 pound zucchini, (about 2 medium), diced
•12 ounces plum tomatoes, (3-4), diced
•3 tablespoons thinly sliced fresh basil, divided
•1 tablespoon balsamic vinegar
•1/2 teaspoon salt
•Freshly ground pepper, to taste
•8 large eggs
•4 whole-wheat English muffins, split and toasted
•2 tablespoons freshly grated Parmesan cheese
Nutrition
Per serving : 329 Calories; 14 g Fat; 4 g Sat; 6 g Mon

Steps:

  • Preparation 1.Fill a large, straight-sided skillet or Dutch oven with 2 inches of water; bring to a boil. Add white vinegar. 2.Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add shallot and garlic and cook, stirring, until fragrant, about 1 minute. Stir in zucchini and tomatoes and cook, stirring occasionally, until the zucchini is tender, about 10 minutes. Remove from the heat; stir in 1 tablespoon basil, balsamic vinegar, salt and pepper. 3.Meanwhile, reduce the boiling water to a gentle simmer; the water should be steaming and small bubbles should come up from the bottom of the pan. Crack each egg into a small bowl and slip them one at a time into the simmering water, taking care not to break the yolks. Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Using a slotted spoon, transfer the eggs to a clean kitchen towel to drain. 4.To serve, top each muffin half with some of the vegetable mixture, an egg, a sprinkling of cheese and the remaining basil.

ITALIANO EGGS FLORENTINE



Italiano Eggs Florentine image

Number Of Ingredients 13

3 Pillsbury All Ready Crusts
12 (12-ounce) packages quiche dishes
7 eggs
3 cups milk
6 tablespoons flour
1 1/2 packages frozen spinach
1 cup shredded Swiss cheese
6 slices turkey bacon sliced in half
italian seasoning
ground nutmeg
1 small jar of marinara sauce
fresh parsley
shredded Parmesan cheese

Steps:

  • Directions: Divide each pie crust into four sections and place into greased quiche dish (will form a triangular shaped crust). Beat eggs, milk and flour together and set aside. Evenly divide thawed spinach and place into bottom of each quiche dish on top of crust. Pour egg and milk mixture over spinach, tip with shredded cheese, lay 1 half slice of bacon over cheese and sprinkle with a dash of Italian seasoning and dash of nutmeg.Temperature & Time: Bake in a 375-degree oven for 30 to 40 minutes or until quiche is firm and slightly brown on top. Remove from oven and place on a plate with lace doily if desired. Garnish with 3 tablespoons of marinara sauce, a sprinkle of Parmesan cheese and a sprig of fresh parsley.Number of Servings: Makes 12

Nutrition Facts : Nutritional Facts Serves

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