We have entered that time in the growing season – you know the one – where everyone across the country is asking themselves, “Why in the actual world did I think that I could eat this much zucchini?!?!?”
If you’re not growing them yourself, I’m sure you have a friend or two who have tried to pawn off the prolific gourds. How can such a little seed make so many veggies? In the wake of all the delicious zucchini bread, muffin, and zoodle recipes out there – one meal not many people think to add zucchini or squash to their breakfast. However, adding some veggies can be a great way to start your day. Replacing traditional breakfast potatoes with zucchini or squash slashes the carbs while still filling you up and giving
1 – Medium to large zucchini or summer squash (if it’s young enough leave the skin on if it’s older and the skin is tougher peel it)
1 Tablespoon butter
2 teaspoons red wine vinegar
1 teaspoon garlic salt
1 – 2 farm-fresh eggs
Pinch of sea salt
Optional – 3 to 4 cherry tomatoes for garnish
Chop zucchini or squash into 1/2 inch cubes. Remove seeds if desired.
Combine butter and red wine vinegar in a skillet. When the butter is melted, add zucchini or squash. Sauté over medium heat until just soft, then crank the heat to high to brown and caramelize your veggies (this is what will give it a really nice finish and flavor.)
Remove from skillet and reserve.
Lower temperature of stove to medium. Fry egg(s) over leftover butter in skillet. If desired add 1 teaspoon water to pan and cover until the top of the old covered in white just barely gets a skin. Ensure yolk is runny. Sprinkle a pinch of sea salt over yolk.
Add a few cherry tomatoes if desired.
Pierce yolk and enjoy!