A poached egg on an English muffin is typical breakfast fare, but adding this full-flavored, chunky vegetable medley between the egg and muffin transforms the simple dish into a sophisticated dinner or elegant brunch. Make it a meal: All you need is a mixed green salad tossed with balsamic vinaigrette.
- 1/4 cup distilled white vinegar
- 2 tsp. extra-virgin olive oil
- 1 each shallot, minced
- 1 clove garlic, minced
- 1 lb. zucchini (about 2 medium), diced
- 12 oz. plum tomatoes (3-4), diced
- 3 Tbsp. thinly sliced fresh basil, divided
- 1 Tbsp. balsamic vinegar
- 1/2 tsp. salt
- Freshly ground pepper to taste
- 8 large eggs
- 4 each whole-wheat English muffins, split and toasted
- 2 Tbsp. freshly grated Parmesan cheese
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.
Eating Well by Giant Eagle