Carb Buster Breakfast
December 03, 2013
"This is such a satisfying brekky! Add whatever seasonings/hot sauce you enjoy, and maybe some sausage. Nice getaway from toast etc. From Ree Drummond. I have changed the directions to suit my way of cooking."
- Serving Size: 1 (502.2 g)
- Calories 409.3
- Total Fat - 23.5 g
- Saturated Fat - 10.9 g
- Cholesterol - 448.3 mg
- Sodium - 653.4 mg
- Total Carbohydrate - 17.7 g
- Dietary Fiber - 4.9 g
- Sugars - 8.3 g
- Protein - 33 g
- Calcium - 164.1 mg
- Iron - 4.9 mg
- Vitamin C - 35.6 mg
- Thiamin - 0.3 mg
Melt butter in medium skillet over medium high heat.
Add onions and cook 2-3 minutes or until starting to soften.
Add zucchini and squash; sprinkle with salt & pepper and stir to cook for 3-4 minutes.
Remove from heat and set aside.
Bring a small pot of water to boil and gently add eggs; immediately reduce heat to medium low and cover; keeping an eye that the yolks do not harden and whites are solid; about 2-4 minutes.
Meanwhile, heat grill pan or sauté pan over medium high heat and a wee bit of oil.
Grill tomatoes until nicely coloured.
Spoon veggies into a bowl and top with poached eggs; lay tomatoes on the side and add cheese.
Tips & Variations
No special items needed.