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.
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
>From Eating Well
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