Monday, June 3, 2013

Summer Garden Veggie Eggs

I have a passion for gardening and there is something so satisfying about making dishes out of what I have grown myself.  Anyone who has grown zucchini knows how plentiful your supply can be of that wonderful green veggie.  I find that sometimes I get stuck in a rut of making the same zucchini dish over and over so I wanted to share a fresh, super simple recipe that we tried and loved.

3 Tablespoons butter
1 small zucchini, sliced
1 medium tomato, cut into 8 wedges
4 eggs
1/4 teaspoon garlic powder
Salt & Pepper to taste

If you have a cast iron skillet, you are going to want to use that.  Saut√© the zucchini in a Tablespoon of butter until tender, just before removing zucchini from pan sprinkle with garlic powder and add the tomato wedges till they are just heated through, flipping once.  Remove veggies from pan.  Add the remaining butter, crack eggs and cook them over easy style.  (If you aren't into the gooey yolk, cook until center is set at a lower temperature, or simply scramble eggs.)  Divide the veggies between 2 plates, top with over easy eggs and sprinkle with salt and pepper.  To Die For!  Serve with fruit and yummy toast, slathered in butter of course.  Enjoy!!