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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Dale O.

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

Duane B.
.3 years ago

Thank you for sharing.

Shanti S.
S S.3 years ago

Thank you.

Joy Wong
Joy Wong4 years ago


Nimue Pendragon

Yum! Thanks :)

Robert O.
Robert O.4 years ago

Thanks Mel.

Jennifer C.
Past Member 5 years ago

Yummy! The recipe sounds good. Thanks.

Jennifer C.
Past Member 5 years ago

Yummy! The recipe sounds good. Thanks.

Nicole Andrea
Nicole Andrea6 years ago

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

Nicole Andrea
Nicole Andrea6 years ago

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 ;)