Carb Buster Breakfast
Ingredients
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1 tbsp Butter Or Olive Oil
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1/2 cup Diced Zucchini
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½ cup Diced Yellow Squash
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1/2 whole Medium Onion Cut Into Chunks
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Salt and pepper
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1 big tomato Sliced Thick
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2 eggs
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1 tsp vinegar
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1 block cheese
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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.
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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.
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Grill the tomato slices on a grill pan or simply sear them in a hot skillet. Remove and set aside.
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Bring a medium saucepan of water to a gentle boil. Add the vinegar.
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Use a wooden spoon to carefully stir the water into a circular "whirlpool."
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Crack one egg into the water and allow it to swirl around in the water until the egg begins to set.
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Let it stay in the water for 1 minute, then remove it with a slotted spoon and set it on a plate.
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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.
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Spoon the vegetables on a plate or in a bowl and set the eggs on top.
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Lay the tomato slices on the side. Place the cheese slice on the side so that it starts to soften from the heat.
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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.