EatingWell


6
4
What's This?
Serving size 4
Prep Time
Total Time

Ingredients

¼ cup distilled white vinegar2 tsp extra virgin olive oil1 shallot, minced1 clove garlic, minced1 lb zucchini, diced12 oz plum tomato, diced3 Tbsp thinly sliced fresh basil, divided1 Tbsp balsamic vinegar½ tsp salt freshly ground pepper to taste8 large eggs4 whole-wheat English muffins, split and toasted2 Tbsp freshly grated Parmesan cheese

Directions

  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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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 329 22%
  • Calories from fat 126 142%
  • Total Fat 14gm 28%
  • Sodium 675mg 20%
  • Total Carbohydrates 31gm
  • Fiber 5gm
  • Protein 22gm
  • Cholesterol 425mg 10%
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Breakfast, Brunch, High Fiber, Vegetarian, Cheese, Egg, Tomato, Italian, Easy

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