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Eggs Italiano

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READ REVIEWS ()

Burris, Ken

40 mins total
40 mins prep

329 calories/serving

Recipe Filed Under
Cheese, Egg, Vegetable, Tomato, Italian, Mediterranean, Easy, Low Fat, Vegetarian, Diabetic, Kid-Friendly, High Fiber, Healthy, Main Dish, Dinner, Breakfast & Brunch, Lunch, Father's Day, Fall, Spring, Summer, Winter, Bridal Shower, Mother's Day, Baby Shower, Housewarming

Provided By: EatingWell

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This sophisticated take on Eggs Benedict swaps a full-flavored, chunky vegetable medley for Canadian bacon and hollandaise sauce. Add whole-wheat English muffins and poached eggs and this combo makes a lovely brunch or an elegant light supper when served with a salad.

Ingredients

Serves:

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

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.