Eggs Italiano
.
Yield
4 servingsPrep
10 minCook
20 minReady
38 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
white vinegar
distilled |
|
| 2 | teaspoons |
olive oil, extra-virgin
|
|
| 1 | each |
shallots
minced |
*
|
| 1 | clove |
garlic
minced |
|
| 1 | pound |
zucchini
diced, about 2 medium |
|
| 12 | ounces |
italian plum (roma) tomatoes
diced, 3-4 each |
|
| 3 | tablespoons |
basil
freshly thinly sliced, divided |
|
| 1 | tablespoon |
balsamic vinegar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 8 | large |
eggs
|
|
| 4 | each |
english muffins
whole wheat, split and toasted |
*
|
| 2 | tablespoons |
Parmesan cheese
freshly |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
white vinegar
distilled |
|
| 1E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | each |
shallots
minced |
*
|
| 1 | clove |
garlic
minced |
|
| 453.6 | g |
zucchini
diced, about 2 medium |
|
| 346.8 | ml/g |
italian plum (roma) tomatoes
diced, 3-4 each |
|
| 45 | ml |
basil
freshly thinly sliced, divided |
|
| 15 | ml |
balsamic vinegar
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 8 | large |
eggs
|
|
| 4 | each |
english muffins
whole wheat, split and toasted |
*
|
| 3E+1 | ml |
Parmesan cheese
freshly |
|
Directions
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, 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.
