Eggs in the Bunny Hole
Just like Peter Rabbit, who loved to dig a hole in the vegetable patch, we are going to dig holes in this vegetable medley and poach our eggs to protect the lipid-rich yolk from oxidation. Three tablespoons of shiitake mushrooms pack more than 90 percent of your daily recommended intake of vitamin B5. Shiitake mushrooms are also a good source of other B vitamins, selenium and zinc. Egg yolks are a superb source of lecithin, a key element in all cell membranes that’s especially important for nervous system function.
2 tsp (10 mL) extra-virgin olive oil
1 clove garlic, crushed and finely chopped
1/2 tsp (2.5 mL) fresh basil, chopped
1/2 tsp (2.5 mL) fresh oregano
1 cup (250 mL) onion, chopped
2/3 cup (185 mL) shiitake mushrooms, chopped
1 cup (250 mL) zucchini, chopped
1 cup (250 mL) cherry tomatoes or ¼ cup (60 mL) sun dried tomatoes
4 large eggs
pink rock or grey sea salt, to taste
2 tbsp (30 mL) fresh parsley, chopped
1/2 cup (125 ml) vegetable or chicken broth
1. Heat a large cast iron skillet over medium heat. Add extra-virgin olive oil, garlic, basil and oregano.
2. Add the onion and shiitake mushroom. Cook, stirring occasionally, for 3-5 minutes or until tender.
3. Add the zucchini. Cook for about two more minutes. Add tomatoes and warm gently for one minute.
4. Dig four holes into the vegetable mixture. Fill the holes with the broth, break eggs, and pour them into the holes. Cook until eggs reach desired consistency (about three more minutes). Keep in mind that a runny yolk is the healthiest, but egg whites are best when cooked thoroughly.
5. Transfer to dishes. Season to taste with sea salt and sprinkle chopped parsley over top.
6. Serve immediately.
Makes 2 Servings
Learn more about what makes eggs a great way to start the day.