Carb Buster Breakfast

1
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"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."

Original recipe yields 1 serving
OK

Nutritional

  • 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

Step 1

Melt butter in medium skillet over medium high heat.

Step 2

Add onions and cook 2-3 minutes or until starting to soften.

Step 3

Add zucchini and squash; sprinkle with salt & pepper and stir to cook for 3-4 minutes.

Step 4

Remove from heat and set aside.

Step 5

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.

Step 6

Meanwhile, heat grill pan or sauté pan over medium high heat and a wee bit of oil.

Step 7

Grill tomatoes until nicely coloured.

Step 8

Spoon veggies into a bowl and top with poached eggs; lay tomatoes on the side and add cheese.

Tips & Variations


No special items needed.

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