Monday, October 14, 2013

Veggies For Breakfast

I'm always looking for delicious low-carb dishes.  I love veggies and my middle child does as well. This dish is a perfect breakfast.  You can saute the veggies ahead and just do a quick reheat if you are trying to save time.

Recipe from Pioneer Woman

The only think I did differently was to shred the cheese on top. And I used a touch of butter AND olive oil in the skillet.

  • 1 Tablespoon Butter AND Olive Oil
  • 1/2 cup Diced Zucchini
  • 1/2 cup Diced Yellow Squash
  • 1/2 whole Medium Onion, Cut Into Chunks
  • Salt And Pepper
  • 1 whole Tomato, Sliced Thick
  • 2 whole Eggs
  • 1/2 cup Monterrey Jack Cheese Shredded ( or cheese of choice)

Preparation Instructions

Melt the butter in a medium skillet over medium high heat. Add the onions and cook until 2 to 3 minutes, or until starting to soften. Add the zucchini and squash, sprinkle with salt and pepper, and stir to cook for 3 to 4 minute. Remove from the heat and set aside.

Grill the tomato slices on a grill pan or simply sear them in a hot skillet. Remove and set aside.
Bring a medium saucepan of water to a gentle boil. Add the vinegar. Use a wooden spoon to carefully stir the water into a circular "whirlpool." Crack one egg into the water and allow it to swirl around in the water until the egg begins to set. Let it stay in the water for 2 minutes (I don't like too much runny yoke, so I cook longer), then remove it with a slotted spoon and set it on a plate. Repeat with the other egg. If eggs need to be cooked longer, just add them back to the water for 30 seconds at a time.

Spoon the vegetables on a plate or in a bowl and set the eggs on top. Lay the tomato slices on the side. Place the cheese slice on the side so that it starts to soften from the heat. Sprinkle with shredded cheese. When you cut the egg, the melted cheese and yoke make a great sauce.

Sprinkle eggs with salt and pepper and serve!

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