Carb Buster Breakfast
INGREDIENTS:
1 Tbl. butter or olive oil
½ cup diced zucchini
½ cup diced yellow squash
½ whole medium onion, cut into chunks
salt and pepper
1 whole tomato, sliced thick
2 whole eggs
1 tsp. vinegar
1 slice cheese (monterey jack, cheddar, swiss, etc.)
INSTRUCTIONS:
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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. Add the zucchini and squash, sprinkle with salt and pepper, and stir to cook for 3 to 4 minute. 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. 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.
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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.
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Sprinkle eggs with salt and pepper and serve!
