Poached Eggs on Roasted Veggies

Makes 4 Servings

1/2 cup bottled reduced-fat zesty salad dressing

4 Portobello 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 toasted

In large bowl, pour dressing over mushrooms. Stir to evenly coat mushrooms with dressing. With slotted spoon, remove mushrooms. Set aside.

2. 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.

3. Turn pepper and squash. Add mushrooms, cap-side up. Continue broiling until mushrooms are soft, about 3 minutes. Turn mushrooms.

4. 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.

4. Break cold eggs, 1 at a time, into custard cup or saucer or break them all into bowl. Holding cup close to water’s surface, slip eggs, 1 by 1, into water. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes.

5. 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. Serve with muffin half.

This recipe and photo is used courtesy of the American Egg Board, www.incredibleegg.org

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