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Eggs Italiano

Eggs Italiano

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.

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

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.

Makes 4 servings.

Recipe Nutrition
Per serving: 329 calories; 14 g fat (4 g saturated fat, 6 g mono unsaturated fat); 425 mg cholesterol; 31 g carbohydrates; 22 g protein; 5 g fiber; 675 mg sodium; 570 mg potassium
Nutrition Bonus: Vitamin C (43% daily value), Vitamin A (26% dv), Folate (22% dv), Potassium (16% dv).
2 Carbohydrate Servings
Exchanges: 1 1/2 starch, 1 vegetable, 2 medium-fat meat

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19 comments

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8:58PM PDT on Aug 29, 2014

This is an appetizing recipe for a morning breakfast. I have not made these for quite some time but will do so again,

6:40AM PDT on May 7, 2013

Thank you for sharing.

4:53AM PST on Feb 19, 2013

Thank you.

8:05PM PDT on May 11, 2012

Thanks.

6:02PM PDT on May 11, 2012

Yum! Thanks :)

3:11PM PST on Dec 16, 2011

Thanks Mel.

9:26PM PDT on Sep 5, 2011

Yummy! The recipe sounds good. Thanks.

9:26PM PDT on Sep 5, 2011

Yummy! The recipe sounds good. Thanks.

10:54AM PDT on May 6, 2010

oops my comment below was meant for your "Mother's Day Brunch" article!

10:53AM PDT on May 6, 2010

This is a great article - thanks! Where I live, berries aren't yet local, but when they are I will share the recipe with my mom! (We even have local brie made from goat cheese!) The eggs recipe sounds delicious, but I don't know how to poach eggs so I'll have to practice that a bit first ;)

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