Grilled Vegetable Breakfast Napoleon
10
Minutes Prep Time
15
Minutes Cook Time
4
Servings
INGREDIENTS
¼ cup olive oil
1 eggplant, cut crosswise into ½-inch-thick slices
2 zucchini, cut crosswise into ½-inch-thick slices
1 small red onion, cut into ½-inch-thick slices
Kosher salt and ground black pepper
4 tablespoons olive oil
8 large eggs
8 oz fresh water-packed mozzarella cheese, drained, sliced
2 ugly tomatoes, sliced
2 roasted red peppers
½ cup basil pesto
4 whole wheat English muffins, toasted
INSTRUCTIONS
Heat grill pan over medium-high heat.
Drizzle oil over eggplant, zucchini, and onion slices, then sprinkle with salt and pepper.
Working in batches, grill vegetables until tender and grill marks appear, about 4 minutes per side. Cool completely.
In a 10-inch sauté pan heat 2 tablespoons oil over medium heat.
Divide eggs into custard cups.
When oil shimmers, slip 4 eggs into sauté pan. Cover with lid and cook 4-5 minutes. Repeat with remaining eggs.
Stack 2 slices eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted in center of plate. Sprinkle with salt and pepper. Spoon pesto over each stack of vegetables. Place eggs on top and serve with whole wheat English muffins.
