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Eggs Italiano

Eggs Italiano

WebMD Recipe from

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: 40 minutes | Total Time: 40 minutes
  • 1/4 cup
    white vinegar, distilled
  • 2 teaspoons
    extra virgin olive oil
  • shallot, minced
  • 1 clove
    garlic, minced
  • 1 pound
    zucchini, (about 2 medium) diced
  • 12 ounces
    plum tomatoes, (3-4) diced
  • 3 tablespoons
    fresh basil, thinly sliced, divided
  • 1 tablespoon
    balsamic vinegar
  • 1/2 teaspoon
  • to taste 
    freshly ground pepper
  • 8 large
  • whole-wheat english muffins, split and toasted
  • 2 tablespoons
    Parmesan cheese, freshly grated
  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.


Nutritional Information

Makes: 4 servings
  • Calories329
  • Fat14 g
    • Saturated fat4 g
  • Cholesterol425 mg
  • Carbohydrates31 g
    • Dietary fiber5 g
  • Protein22 g
  • Sodium675 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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