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Ken Holmen, MD
President and CEO

Eggs Italiano

Published in Recipes, Breads Author: CentraCare

Recipe adapted from eatingwell.com

Ingredients

  • 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

Preparation

  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.

Serves 4

Nutrition Information Per Serving

  • Calories: 329
  • Fat: 14 g.
  • Sat. Fat: 4 g.
  • Sodium: 675 mg
  • Carbs: 31 g.
  • Fiber: 5 g.
  • Protein: 22 g.