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Eggs Italiano
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| ingredients | |
| 1/4 cup | distilled white vinegar |
| 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 | 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 |
directions
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.
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