Carb Buster Breakfast
Recipe: #11392
December 03, 2013
Categories: Breakfast, Cheese, Eggs, 5-Minute Prep, Brunch, Gluten-Free, High Protein, Low Carbohydrate, Vegetarian, Fresh Tomatoes, more
"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 is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (575.2 g)
- Calories 671.5
- Total Fat - 43.5 g
- Saturated Fat - 24 g
- Cholesterol - 510.5 mg
- Sodium - 1097.1 mg
- Total Carbohydrate - 24.1 g
- Dietary Fiber - 4.7 g
- Sugars - 10.4 g
- Protein - 48.3 g
- Calcium - 1159.8 mg
- Iron - 3.3 mg
- Vitamin C - 50.3 mg
- Thiamin - 0.3 mg
Step by Step Method
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
Crack eggs into a small bowl and 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
No special items needed.
1 Reviews
You'll Also Love
