Eggs Italiano

Eggs Italiano

4 Reviews
From: EatingWell Magazine, March/April 2007

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ¼ 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
  • ½ teaspoon salt
  • Freshly ground pepper, to taste
  • 8 large eggs
  • 4 whole-wheat English muffins, split and toasted
  • 2 tablespoons freshly grated Parmesan cheese


  • Active

  • Ready In

  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.

Nutrition information

  • Per serving: 330 calories; 14 g fat(4 g sat); 5 g fiber; 31 g carbohydrates; 21 g protein; 84 mcg folate; 374 mg cholesterol; 7 g sugars; 1,343 IU vitamin A; 28 mg vitamin C; 107 mg calcium; 2 mg iron; 681 mg sodium; 575 mg potassium
  • Nutrition Bonus: Vitamin C (47% daily value), Vitamin A (27% dv), Folate (21% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 vegetable, 2 medium-fat meat

Reviews 4

June 30, 2012
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By: EatingWell User
Deliscious! I made this for my self this morning. It was VERY yummy. I will make it again for sure. It was easy, and very filling as well. Pros: Simple, quick, filling Cons: none
November 01, 2010
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By: EatingWell User
Fantastic! One of the best breakfasts I have ever had! Made this for breakfast this morning and I only made enough for one serving because I was the only one eating it. It is so simple to make and tastes so delicious. I couldn't find any whole wheat english muffins so I used honey wheat but it tasted great.
June 23, 2010
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By: EatingWell User
This dish was Awesome!!! My husband was a bit skeptical, but loved it. I did add a slice of heated up proscuitto on top of the muffin. This was so easy and healthy, which is an added bonus!
April 11, 2010
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By: EatingWell User
Easy to make, healthy & absolutely delicious! Don't skip the balsamic vinegar-it makes the dish. Will make this again.
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