The Washington Post

Summer Garden Poached Eggs

Summer Garden Poached Eggs 4.000

Leah L. Jones for The Washington Post

Top Tomato 2008 finalist Aug 13, 2008

Lightly and simply sauteed summer vegetables make a nice platform for the runny yolk of a well-poached egg. Serve this dish for breakfast, lunch or a light dinner.


Servings: 4
Ingredients
  • 2 tablespoons olive oil
  • 2 medium onion, quartered and sliced (2 cups)
  • 3 medium cloves garlic, minced
  • 8 Roma tomatoes, coarsely chopped
  • 10 to 12 basil leaves, stacked, rolled tightly and cut crosswise into thin strips (chiffonade)
  • Salt
  • Freshly ground black pepper
  • 3 medium zucchini, trimmed and cut crosswise into 1/4-inch slices
  • 4 large eggs, at room temperature
  • Freshly grated Parmesan cheese (optional)

Directions

Heat the oil in a large nonstick saute pan (or skillet with high sides) over medium heat until the oil shimmers. Add the onions and cook for about 7 minutes, until they are translucent. Add the garlic and cook, stirring, for 1 minute. Reduce the heat to low and add the tomatoes, basil, and salt and pepper to taste. Cook, uncovered, for 15 minutes, stirring occasionally.

Add the zucchini and stir to combine. Cover and cook for 5 to 7 minutes, depending on the desired degree of doneness.

Break or crack each egg into a separate saucer or small cup. Working with 1 egg at a time, tip them carefully into the hot tomato-zucchini mixture by lowering the lip of each egg cup 1/2 inch below the surface of the mixture. Use a spoon to gently corral the egg whites closer to their yolks, if necessary. Immediately cover the pan and turn off the heat (do not move the pan). Let sit, undisturbed, for 4 minutes. The yolks should be quite delicate and not at all firm.

Divide among individual plates; season with salt and pepper to taste. If desired, sprinkle with Parmesan cheese. Serve hot.

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Recipe Source

From Waldorf resident Diane Leveglia, third-place winner in the 2008 Top Tomato Recipe Contest.

Tested by Kelly Johnson.

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Nutritional Facts

Calories per serving: 217


% Daily Values*

Total Fat: 12g 18%

Saturated Fat: 3g 15%

Cholesterol: 212mg 71%

Sodium: 96mg 4%

Total Carbohydrates: 19g 6%

Dietary Fiber: 5g 20%

Sugar: n/a

Protein: 10g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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