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Eggs Italiano

Eggs Italiano

Difficulty: Medium, Cook Time: 40 min, Core Ingredient: Eggs, Servings: 2, Calories: 330

Description: 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.

Ingredients:

1/4 Cup Distilled White Vinegar

2 Tsp. Extra-virgin Olive Oil

1 Onion, Minced

1 Clove Garlic, Minced

1 Pound Zucchini, (about 2 medium), Diced

12 Ounces Plum Tomatoes, (3-4), Diced

3 Tbsp. Thinly Sliced Fresh Basil, Divided

1 Tbsp.Vinegar

1/2 Tsp. Salt

Freshly Ground Pepper, to taste

8 Large Eggs

4 Whole-wheat English Muffins, Split and Toasted

2 Tbsp Freshly Grated Parmesan Cheese

Also try Mushroom Omelette

How do you like your eggs?

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Instructions:

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, 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 these Eggs Italiano, top each muffin half with some of the vegetable mixture, an egg, a sprinkling of cheese and the remaining basil.

Must Read: Recipe of Panna Cotta 

 

 

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