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.
