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.
- 1/4 cup white vinegar, distilled
- 2 teaspoons extra virgin olive oil
- 1 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 salt
- to taste freshly ground pepper
- 8 large eggs
- 4 whole-wheat english muffins, split and toasted
- 2 tablespoons Parmesan cheese, freshly grated
- Step 1
- Fill a large, straight-sided skillet or Dutch oven with 2 inches of water; bring to a boil. Add white vinegar.
- Step 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.
- Step 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.
- Step 4
- To serve, top each muffin half with some of the vegetable mixture, an egg, a sprinkling of cheese and the remaining basil.
© Meredith Corporation. All rights reserved. Used with permission.
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