EGGS ITALIANO

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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.

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