Carb Buster Breakfast


Start the day off strong with this nutritious and delicious breakfast option from local blogger Andria Gaskins.

Carb Buster Breakfast
Adapted from Ree Drummond

1 Tablespoon unsalted butter
1 Tablespoon extra-virgin olive oil
1/2 medium zucchini, cut into 1/2-inch chunks
1/2 medium yellow squash, cut into 1/2-inch chunks
1/2 medium red onion, cut Into Chunks
Kosher salt
Coarse ground black pepper
1 Roma tomato, cut into chunks
2 large eggs
1 teaspoon white vinegar
1 slice cheese (I like pepper Jack and havarti)

Melt the butter and oil in a medium non-stick skillet over medium-high heat. Add the onions and cook until tender, about 3 minutes. Add the zucchini and squash, sprinkle with salt and pepper, and cook for 4 minutes, stirring frequently. Add the tomato and cook 2 additional minutes. Remove the vegetables from the heat and keep warm.

Bring a medium saucepan of water to a gentle boil over medium-low heat in a medium skillet. Add the vinegar. Crack one egg into a small bowl. Use a wooden spoon to carefully stir the water into a circular “whirlpool.” Add the egg to the water. Allow it to swirl around until set, about 3 minute.

Use a slotted spoon to remove the egg from the water and set it on a plate. Repeat with the other egg.

Spoon the vegetables in a bowl and top with cheese. Place the eggs on top.

Sprinkle the eggs with salt and pepper and serve!

Andria Gaskins in a food blogger who has competed in several competitions for Food Network, Cooking Channel, Nordic Ware, Beringer and Martha White. She shares recipes and musings at