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.
Prep time: 40 minutes
- 1/4 cup distilled white vinegar
- 2 teaspoons extra-virgin olive oil
- 1 shallot, minced
- 1 garlic clove, minced
- 1 pound zucchini, diced (about 2 medium)
- 12 ounces plum tomatoes, 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
- 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 non-stick 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.
Per serving: 329 calories; 14g fat; 31g carbs; 22g protein; 5g fiber; 675mg sodium; 570mg potassium
Recipe from EatingWell