Name: Eggs Italiano
Cook time: 40 min
Total time: 40 min
Ingredients: 0.25 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; 0.5 teaspoon salt; Freshly ground pepper, to taste; 8 large eggs; 4 whole-wheat English muffins, split and toasted; 2 tablespoons freshly grated Parmesan cheese

Eggs Italiano

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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.

EatingWell Test Kitchen

Updated on August 16, 2019

Cook Time:

40 mins

Total Time:

40 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Bone Health Healthy Aging Healthy Immunity High-Protein Low-Calorie Vegetarian

Jump to Nutrition Facts

Ingredients

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

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.

Nutrition Facts (per serving)

330	Calories
14g	Fat
31g	Carbs
21g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 330
% Daily Value *
Total Carbohydrate 31g	11%
Dietary Fiber 5g	17%
Total Sugars 7g
Protein 21g	43%
Total Fat 14g	18%
Saturated Fat 4g	20%
Cholesterol 374mg	125%
Vitamin A 1343IU	27%
Vitamin C 28mg	31%
Folate 84mcg	21%
Sodium 681mg	30%
Calcium 107mg	8%
Iron 3mg	14%
Magnesium 41mg	10%
Potassium 575mg	12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.