Ingredients
- 1 tbsp Butter Or Olive Oil
- 1/2 cup Diced Zucchini
- ½ cup Diced Yellow Squash
- 1/2 whole Medium Onion Cut Into Chunks
- Salt and pepper
- 1 big tomato Sliced Thick
- 2 eggs
- 1 tsp vinegar
- 1 block cheese
Steps
- 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 minutes. 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 1 minute, 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 eggs with salt and pepper and serve!
Please be mindful of any allergies you and/or your family may have before you try out this recipe.