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Article: Summer Garden Poached Eggs
- Article from:
- The Washington Post
- Article date:
- August 13, 2008
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Summer Garden Poached Eggs
4 servings
Lightly and simply sauteed summer vegetables make a nice platform
for the runny yolk of a well-poached egg. Serve this dish for
breakfast, lunch or a light dinner. From Waldorf resident Diane
Leveglia, who placed third in the Food section's 2008 Top Tomato
Recipe Contest.
2 tablespoons olive oil
2 medium onions, quartered and sliced (2 cups)
3 medium cloves garlic, minced
8 Roma tomatoes, coarsely chopped
10 to 12 basil leaves, stacked, rolled tightly and cut crosswise
into thin strips (chiffonade)
Salt
Freshly ground black pepper
3 medium zucchini, trimmed and cut crosswise into 1/4 -inch
slices
4 large eggs, at room temperature
Freshly grated Parmesan ...