Eggs Italiano
 
Author: 
Nutrition Information
  • Serves: 4 servings
  • Serving Size: 2 muffin halves + 2 eggs
  • Calories: 305
  • Fat: 12 g
  • Saturated Fat: 4 g
  • Carbohydrates: 29 g
  • Sodium: 430 mg
  • Fiber: 4 g
  • Protein: 20 g
Type: Breakfast
Prep Time: 
Cook Time: 
Total Time: 
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Photo by Layla Mays, Dietetic Intern
Ingredients
  • ¼ 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 (about 3-4), diced
  • 3 tablespoons thinly sliced fresh basil, divided
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon salt
  • Freshly ground pepper, to taste
  • 8 large eggs
  • 4 whole wheat English muffins, split and toasted
  • 2 tablespoons freshly grated Parmesan cheese
Instructions
  1. Fill a large saucepan or Dutch oven with 2 inches of water; bring to a boil. Add white vinegar.
  2. Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat. Add shallot and garlic and cook, stirring, until fragrant, for about 1 minute. Add zucchini and tomatoes and cook, stirring occasionally, until the zucchini is tender, for about 10 minutes. Remove from the heat; stir in 1 tablespoon basil, balsamic vinegar, salt and pepper.
  3. While zucchini is cooking, reduce the boiling water to a gentle simmer; the water should be steaming with small bubbles rising 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 sprinkle of cheese and the remaining basil.
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Exchanges: 2 Carbohydrates, 2 Proteins, 2 Fats