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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.

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Eggs Italiano
Instructions
  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.
Recipe Notes

Nutrition information

  • Per serving: 330 calories; 14 g fat(4 g sat); 5 g fiber; 31 g carbohydrates; 21 g protein; 84 mcg folate; 374 mg cholesterol; 7 g sugars; 1,343 IU vitamin A; 28 mg vitamin C; 107 mg calcium; 2 mg iron; 681 mg sodium; 575 mg potassium
  • Nutrition Bonus: Vitamin C (47% daily value), Vitamin A (27% dv), Folate (21% dv)
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