Carb Buster Breakfast

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Melt the butter in a medium saucepan over medium-high heat. Add onion and cook for 2 to 3 minutes, or until beginning to soften. Add zucchini and squash, sprinkle with salt and pepper, and cook, stirring, for 3 to 4 minutes. Remove from heat and set aside.

Grill the tomato slices on a baking sheet or simply toast them in a hot pan. Remove and set aside.

Bring a medium saucepan of water to a warm boil. Add the vinegar. Using a wooden spoon, carefully stir the water into a circular “whirlpool”. Crack an egg into the water and let it swirl around until the egg begins to set. Let it stay in the water for 1 minute, then remove it with a slotted spoon and place it on a plate. Repeat with the other egg. If the egg needs to cook longer, simply place it back in the water for 30 seconds at a time.

Using a spoon, place the vegetables on a plate or bowl and place the egg on top. Set the tomato slices aside. Place the cheese slices on the side so they begin to soften from the heat.

Sprinkle the eggs with salt and pepper and serve!

Note: Add a chicken or pork sausage or two, if desired.


I stayed at this hotel while in New York City last weekend and ordered room service breakfast from the hotel’s restaurant, Fireside, on Saturday morning. I wanted something to keep me going for most of the day because I knew I wouldn’t have time for lunch, and while my ever-demanding nature begged me to order pancakes or French toast or one of those other naughty, delicious things on the room service menu, my eyes caught sight of something called a “carb buster. Since Jillian Michaels and I are still in the midst of our romance, I knew she would love me more for making that choice.

As it turns out, it was just the right choice. A couple of poached eggs on a bed of delicious vegetables, a couple of chicken sausages, and a piece of cheese that was served on a very warm plate that had softened and was very soft and gooey. I wouldn’t call it low calorie, but it was absolutely delicious and definitely gave me what I needed for the day.

I re-made this dish at home yesterday because I couldn’t get it out of my head since Saturday. I left out the sausage part because the poached egg is the real star of the show, and of course you can substitute any veggies you have in your fridge: mushrooms, bell peppers, etc.

(Oh, and a slice of avocado would be nice too).

Here’s how to make it

Cut off the tops of one zucchini and one yellow squash.

Then cut them lengthwise into quarters…

Then cut them into cubes. You’ll need about a cupful.

Do the same for half an onion. Cut it into big chunks.

Then grab one or two tomatoes (depending on the size) and cut them into a few very thick slices.

Now, in a saucepan, melt a tablespoon of butter or a little olive oil over high heat. The choice is yours!

Throw in the onion…

and stir it, cook for 2 or 3 minutes.

Throw in the zucchini and squash…

Sprinkle them with salt and pepper…

Then cook them for about 3 to 4 minutes, until they turn golden brown and become softer. Then just turn off the heat and set the pan aside.

If you have a grill pan, place the tomato slices on medium-high heat…

until they have nice little grill marks. Then move them to a plate and set them aside as well. If you don’t have a grill pan, throw them in a hot pan to try to give them a little color.

Now it’s time for poached eggs! Bring a pot of water to a very gentle boil, then add a teaspoon of vinegar to the water. After that, stir a whirlpool in the water with a wooden spoon ……

Then crack open an egg…

Then drop it right in the middle of the whirlpool. The egg will slowly swirl around in a circle and the egg whites will eventually fold together.

Let the egg cook for about a minute – long enough to set – then remove it with a slotted spoon and repeat with the other egg. Check both yolks for doneness; if they look too soft, simply place them back in the water for 30-45 seconds until they look right.

I don’t mind these sticky egg whites, but if you want a nice, perfectly poached egg, you can always pull them off.

To serve it all up, pour the vegetables in a bowl or on a plate and set the tomato slices aside.

Then one by one, put the poached eggs on… On top.

Right on top.

Cut a slice of cheese. It’s Monterey Jack cheese, but any other cheese will do.

Set the cheese aside, but make sure it touches the veggies so it gets soft and amazing.

So far so good!

But it needs a little S and P, baby.

This looks… Perfect.

It’s time to dig in!

Oh, my land. Look at this.

Soft yolk is my love language.

I feel like I’m looking at the soul of an egg! That’s what I love.

Enjoy this, folks. Honestly, this bowl is enough for two people …….

Unless you’re me. In which case, grab a fork and jump in I will say that I miss having some sausage on the side, so add a sausage or two if you’re so inclined!

Carb Buster Breakfast

  • Yields: 1 serving(s)
  • Prep Time: 5 mins
  • Cook Time: 10
  • minsTotal Time: 15 mins

Ingredients

  • 1 tbsp. Butter Or Olive Oil
  • 1/2 c. Diced Zucchini
  • 1/2 c. Diced Yellow Squash
  • 1/2 whole Medium Onion, Cut Into Chunks
  • Salt And Pepper
  • 1 whole Tomato, Sliced Thick
  • 2 whole Eggs
  • 1 tsp. Vinegar
  • 1 slice Cheese (Monterey Jack, Cheddar, Swiss, Etc)