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Poached Eggs on Roasted Veggies

The easy-to-prepare veggie mixture is a simplified French ratatouille (vegetable stew). For the best flavor, choose a zesty dressing-pesto is especially nice. And, for browning, use an oil-based, rather than creamy, dressing.

1/2 cup bottled reduced-fat zesty salad dressing
4 portabello mushrooms
2 medium sweet red and/or green peppers, sliced into eighths


2 medium summer squash (zucchini and/or yellow crookneck), sliced lengthwise into quarters (zucchini, about 4 to 5 oz. each; crookneck, about 6 to 7 oz. each)
Water
4 eggs
2 English muffins, split and toast

In large bowl, pour dressing over mushrooms and stir to evenly coat. With slotted spoon, remove mushrooms and set aside. Repeat to coat pepper strips and squash slices with dressing. Remove pepper and squash. Place on baking sheet. Broil about 6 inches from heat until pepper and squash soften and begin to brown, about 5 minutes. Turn pepper and squash. Add mushrooms, cap-side up. Continue broiling until mushrooms are soft, about 3 minutes. Turn mushrooms. Continue broiling until pepper and squash are golden brown, about 3 minutes. Meanwhile, in saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering. Break cold eggs, one at a time, into custard cup or saucer or break them all into bowl. Holding cup close to water's surface, slip eggs, one by one, into water. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes. Drain in spoon or on paper towels. Trim any rough edges, if desired. For each serving, top 1 mushroom cap with 4 pepper strips, 2 squash slices, and 1 poached egg. Makes four servings.

 


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