One of the first recipes I tried out for our new Metabolism menu’s was this delicious looking Eggs Italiano from the Delish web site.
The only thing that I did differently for this recipe was to make the eggs fried eggs instead of poached. My hubby isn’t a big poached egg fan, so I skipped the steps for poaching and just fried the eggs in the same skillet as the veggies.
Oh wait.. also.. this recipe makes 4 servings.. but we cut it half.
- 1/4 cup(s) distilled white vinegar
- 2 teaspoon(s) extra-virgin olive oil
- 1 shallot, minced
- 1 clove(s) garlic, minced
- 1 pound(s) zucchini (about 2 medium), diced
- 12 ounce(s) plum tomatoes (3-4), diced
- 3 tablespoon(s) thinly sliced fresh basil, divided
- 1 tablespoon(s) balsamic vinegar
- 1/2 teaspoon(s) salt
- Freshly ground pepper , to taste
- 8 large eggs
- 4 whole-wheat English muffins, split and toasted
- 2 tablespoon(s) freshly grated Parmesan cheese
- 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.