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Eggs Italiano

Eggs Italiano
Serving: 4: 2 muffin halves + 2 eggs each
Prep Time: 5 minutes
Cooking Time: 30 minutes
This a classy version of Eggs Benedict swaps a flavorful, chunky vegetable topping for the typical Canadian bacon and hollandaise sauce.
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Ingredients

Directions

Preparation


1. Fill a large saucepan or Dutch oven with 2 inches of water, bring to a boil, and add white vinegar.
2. Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat. Add shallot and garlic and cook, stirring, until fragrant, for about 1 minute. Add zucchini and tomatoes and cook, stirring occasionally, until the zucchini is tender, for about 10 minutes. Remove from the heat, stir in 1 tablespoon basil, balsamic vinegar, salt and pepper.
3. While zucchini is cooking, reduce the boiling water to a gentle simmer; the water should be steaming with small bubbles rising 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 sprinkle of cheese and the remaining basil.

 

Nutrition Facts

Calories: 305
Fat: 12 g
Saturated Fat: 4 g
Carbohydrates: 29 g
Sodium: 430 mg
Fiber: 4 g
Protein: 20 g