Poached Eggs Over Sauteed Veggies



Healthy sauted vegetables and perfectly poached eggs make this recipe a meal that is both filling and healthy. It's tasty and full of protein, so it's a great choice for breakfast or brunch.

Ingredients:
  • 2 large eggs
  • 1 tablespoon olive oil
  • 1/2 cup diced bell peppers
  • 1/2 cup diced zucchini
  • 1/4 cup diced onions
  • Salt and pepper to taste
  • 1 teaspoon white vinegar
  • 2 cups water
  • Fresh parsley for garnish

Instructions:

In a nonstick skillet over medium heat, heat the olive oil

To the pan, add diced onions, bell peppers, and zucchini

Add pepper and salt

Cook the vegetables in a pan with oil for 5 to 7 minutes, or until they are soft and slightly caramelized

Put 2 cups of water in a deep saucepan while the vegetables are cooking

Bring the water to a slow boil and add 1 teaspoon of white vinegar

Just crack each egg into a small bowl or ramekin with care

Use a spoon to stir the water that is simmering to make a gentle whirlpool

Slide one egg slowly into the whirlpool so that the swirling water covers the egg white

Poach for three to four minutes if you like your yolk runny, or longer if you like it more done

Do it again with the second egg

Carefully take each poached egg out of the water with a slotted spoon and set it on a plate lined with paper towels to drain any extra water

Put the sauted vegetables on a plate, and then add the poached eggs on top of them

Add fresh parsley and a pinch of salt and pepper to the top

Enjoy your tasty poached eggs over sauted vegetables while they're still hot!


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