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Ingredients

• 1/4 cup distilled white vinegar
• 2 teaspoons extra-virgin olive oil
• 1 shallot, minced
• 1 clove garlic, minced
• 1 pound zucchini, (about 2 medium), diced
• 12 ounces plum tomatoes, (3-4), diced
• 3 tablespoons thinly sliced fresh basil, divided
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• Freshly ground pepper, to taste
• 8 large eggs
• 4 whole-wheat English muffins, split and toasted
• 2 tablespoons freshly grated Parmesan cheese

Description

This Sophisticated Take On Eggs Benedict Swaps A Full-flavored, Chunky Vegetable Medley For Canadian Bacon And Hollandaise Sauce. Add Whole-wheat English Muffins And Poached Eggs And This Combo Makes A Lovely Brunch Or An Elegant Light Supper When Served

Eating Well