ZUCCHINI-BACON SUCCOTASH

Zucchini-Bacon Succotash image

We raised the bar on the traditional succotash recipe by adding crisp bacon and a perfectly poached egg.

Provided by Brooke Lark

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 10

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Ingredients

1/4 cup butter
1 zucchini, chopped
1 yellow summer squash, chopped
1/2 cup chopped red onion
1 cup frozen corn (from 12-oz bag), thawed
6 slices bacon, crisply cooked, crumbled
2 medium tomatoes, chopped
Salt and pepper to taste
4 cold eggs
2 tablespoons chopped fresh basil leaves

Steps:

In cast-iron or other heavy skillet, melt butter over medium-high heat. Add zucchini, yellow squash and onion; cook 2 to 3 minutes, stirring occasionally, until softened. Add corn and bacon; cook until corn is hot and zucchini is slightly browned. Stir in tomatoes. Sprinkle generously with salt and pepper.
Meanwhile, in large skillet or saucepan, heat 2 to 3 inches water to boiling; reduce heat so water is simmering. Break 1 egg into custard cup or small glass bowl. Holding cup close to water's surface, carefully slide egg into water. Repeat with remaining eggs. Cook uncovered 3 to 5 minutes or until whites and yolks are firm, not runny. Remove eggs with slotted spoon.
To serve, divide succotash among individual bowls or plates. Top with poached eggs and basil.

Nutrition Facts : Calories 320, Carbohydrate 16 g, Cholesterol 230 mg, Fat 2 1/2, Fiber 3 g, Protein 14 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 7 g, TransFat 1/2 g