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Loading...Eggs Italiano
- Mel, selected from Eating Well magazine
- April 9, 2009
- 8:51 am
- 18 comments
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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Read more: All recipes, Entrees, Food, breakfast, eggs
Disclaimer: The views expressed above are solely those of the author and may
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people are talking
Thank you for sharing.
nice ideas
Thanks for the great tips. I will try these.
Lovely floral arrangements :-) thanku
Yogurt makes me sleepy i think.But i will try thanks
18 comments
+ add your ownThank you for sharing.
Thank you.
Thanks.
Yum! Thanks :)
Thanks Mel.
Yummy! The recipe sounds good. Thanks.
Yummy! The recipe sounds good. Thanks.
oops my comment below was meant for your "Mother's Day Brunch" article!
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 ;)
wish you,d make printing recipes easier since you,re willing to share...............can you?????
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