Friday Recipe - Eggs Italiano

This is a tasty and filling breakfast using poached eggs and fresh veggies over an English muffin.

Eggs Italiano (serves 4)
INGREDIENTS:
4 eggs (I actually made more because I made 2 eggs for Mr. Man)
1 medium yellow summer squash, cubed
1 medium green zucchini, cubed
1 small onion, diced
1 tomato, seeded and diced
1 clove of garlic, minced
1 tsp olive oil
basil
salt and pepper to taste
1 avocado, sliced
 Parmesan cheese
4 whole wheat English muffins, toasted

Heat olive oil in skillet. Add in garlic, squash, zucchini and onion. Cook until veggies are tender, but not too soft. Add in tomato and cook only long enough to warm up tomato.Season with salt and pepper and a little basil. Remove skillet from heat.

To poach your eggs: In a tall sided skillet add 2" of water. Bring water to a boil over medium-high heat. Add in 1/4 c of vinegar and reduce heat to a 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, cup or soup ladle 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.

Place the 2 halves of the English muffin on a plate. Top with the veggies. Place eggs on top of veggies then add your slices of avocado. To finish this off sprinkle some Parmesan cheese on top.

I like to serve this with ham on the side and a little coffee cake to wash it all down with! This is a great brunch meal.

**NOTE: You could also serve this with fried eggs if you prefer.