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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I found this and really want to try it as soon as I get a chance. I was hoping that posting it here will increase the likelihood of me remembering that I have a recipe I want to try... Ingredients:
1/4 cup distilled white vinegar |
2 teaspoons extra virgin olive oil |
1 shallot |
1 garlic clove, minced |
1 lb zucchini, diced (about 2 medium) |
12 ounces plum tomatoes, diced (3-4) |
3 tablespoons fresh basil, thinly sliced and divided |
1 tablespoon balsamic vinegar |
1/2 teaspoon salt |
fresh ground pepper |
8 eggs |
4 whole wheat english muffins, split and toasted |
2 tablespoons parmesan cheese, freshly grated |
Directions:
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.
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