Believe it or not, a runny yolk seeping into a bed of greens and grilled veggies with a side of warm pita and a pinch of salt is pure heaven. Eggs aren’t only for breakfast, especially not with this Sunny Side Up Zucchini Salad. You can have it for lunch or dinner, and add any veggies of your liking. Once you allow the yolk to ooze out and cover the veggies and pita, you’ll reconsider eggs just at breakfast.
The combination of farm fresh zucchini and tomato heated on the grill with a touch of olive oil and a lightly fried egg has more health benefits than any other Labor Day brunch you’ve ever had before, guaranteed. Both zucchini and tomato are great sources of fiber, vitamin A, vitamin C, and folic acid. The addition of a fried egg adds a pretty incredible amount of nutrition like choline for liver function and 6g of protein to keep you satisfied and energized for the rest of the day.
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- 1 zucchini, medium, sliced into ribbons
- 1 tomato, quartered
- 1-2 Tbsp olive oil
- 1 pita, halved
- 1 egg
- handful arugula, or greens of your choice
- balsamic vinegar, to dress
- salt and pepper, to taste
- Lightly brush either side of the zucchini and tomato with olive oil and light salt and pepper.
- Heat grill or grill pan on medium-high heat and add the zucchini and tomato. Flip both after 30 seconds or until light grill marks appear and veggies are cooked through. Transfer to a plate, cover, and set aside. Lightly heat the pita until warm and add to the plate.
- In a skillet, lightly heat the remaining olive oil over medium-high heat and crack an egg over the pan. Cover the pan and cook for about 2-3 minutes, or until the whites have set at the top of the egg, but yolk is still runny. Season with salt and pepper and slide onto plate. Top with arugula, balsamic dressing, and salt and pepper to taste. Serve immediately.
America’s egg farmers launched the Good Egg Project to educate Americans about where eggs come from and encourage people to eat good and do good every day. Visit incredibleegg.org/good-egg-project to learn about egg farmers’ products, family-owned and operated businesses and the carefully developed practices for delivering the safest, most nutritious, great-tasting, wholesome eggs to your breakfast table.
This post is brought to you in collaboration with American Egg Board. All content, ideas, and words are my own.