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.

Photo by Lisa M.
Adapted from eatingwell.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

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

Directions

Fill a large, straight-sided skillet or Dutch oven with 2 inches of water; bring to a boil. Add white vinegar. 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. 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. To serve, top each muffin half with some of the vegetable mixture, an egg, a sprinkling of cheese and the remaining basil.

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