• Beautiful blend of eggs and veggies for Mom
    By
     | May 03,2013
     
    AP Photo

    Skillet eggs with vegetables and fontina make an easy brunch for Mother’s Day.

    Mom always said to eat your vegetables, so this Mother’s Day serve her breakfast in bed inspired by a walk through the garden.

    We began with the idea of egg-in-a-hat — sometimes called egg-in-a-basket or a Popeye — in which an egg is cracked into a hole cut in the center of a slice of bread. The whole thing is pan-fried, usually just until the white is set and the yolk remains liquid. The idea is that as you eat it, the yolk breaks and soaks the toast with a warm, creamy sauce.

    Instead of toast, we used the same idea with a bed of vegetables. We sauteed a vegetable hash, then nestled eggs into the center of it. To amp the flavor, we tossed in some prosciutto and cheese. The result is not only beautiful but also healthy and satisfying.



    Skillet Garden Eggs With Fontina

    Servings: 2

    1 tablespoon olive oil

    2 slices prosciutto, chopped

    1 small red onion, chopped

    2 cups chopped Swiss chard (preferably rainbow)

    ½ small zucchini, finely chopped

    ½ cup halved cherry or grape tomatoes

    Salt and ground black pepper

    4 eggs

    ½ cup grated fontina cheese



    In a large nonstick skillet over medium, heat the olive oil. Add the prosciutto and onion and saute until the onion is tender, about 5 minutes. Add the Swiss chard and zucchini and cook for another 5 to 6 minutes, or until the vegetables are tender and beginning to brown.

    Add the tomatoes and season with salt and pepper. Stir well, then arrange the vegetables in an even layer. Using a spoon, create four wells in the vegetables, each about two inches across. Crack an egg into each well. Cover the skillet and cook until just shy of desired doneness, about three to four minutes.

    Sprinkle the cheese over the vegetables and eggs, then cover and cook for another minute.

    Use a spatula to transfer half of the vegetables and two eggs onto each plate.

    Nutrition information per serving: 380 calories; 220 calories from fat (58 percent of total calories); 25 g fat (9 g saturated; 0 g trans fats); 400 mg cholesterol; 11 g carbohydrate; 2 g fiber; 7 g sugar; 25 g protein; 820 mg sodium.

    MORE IN Food & Dining
    It’s pretty unlikely that we’ll ever get bored with burgers on the grill. Full Story
    Jazz up your grilled chicken by going Greek
    You wouldn’t know it looking at grocers’ produce sections in the United States, but lots of... Full Story
    Fava beans are overdue for US stardom
    More Articles
  •  
     
    • MEDIA GALLERY 
    • VIDEOS
    • PHOTOS