Zucchini Summer Skillet with Poached Eggs + Garlic Butter Baguettes
Zucchini Summer Skillet with Poached Eggs + Garlic Butter Baguettes takes roughly 30 minutes from beginning to end. One portion of this dish contains around 21g of protein, 44g of fat, and a total of 528 calories. For $2.9 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 2. It will be a hit at your The Fourth Of July event. This recipe is liked by 1640 foodies and cooks. If you have smoked paprika, goat cheese, shallot, and a few other ingredients on hand, you can make it. It works well as a budget friendly main course. It is brought to you by How Sweet Eats. Overall, this recipe earns a solid spoonacular score of 68%. If you like this recipe, you might also like recipes such as Harissa Zucchini Spaghetti Skillet with Kale, Chickpeas and Poached Eggs, Skillet Poached Eggs with Prosciutto, and Skillet-poached Eggs With Braised Peppers And Onions.
Servings: 2
Ingredients:
1 small baguette, cut into slices
2-4 eggs, cooked to your liking
1 garlic clove, minced
2 garlic cloves, minced
2 ounces goat cheese
1/2 teaspoon pepper
1/2 teaspoon salt
1 shallot, diced
1/4 teaspoon smoked paprika
3 slices thick-cut bacon
2 tablespoons unsalted butter
2 zucchini, cubed
Equipment:
oven
baking sheet
sauce pan
frying pan
whisk
Cooking instruction summary:
Preheat oven to 375 degrees F. Place the baguette slices on a baking sheet. Bake until slightly golden, about 6 to 8 minutes, then remove from the oven. While the toast is baking, heat the butter in a small saucepan over medium heat. Whisk constantly as it bubbles until brown bits appear on the bottom, anywhere from 5 to 8 minutes. The minute the brown bits appear, turn off the heat and remove the skillet. Continue to whisk for 30 seconds then stir in the garlic.Heat a large skillet over medium heat and add the bacon. Cook until crispy and fat is rendered, then add in the shallot, garlic, zucchini, salt, pepper and paprika. Stir to coat the ingredients in the bacon fat and cook until the vegetables soften and become slightly golden, about 5 to 6 minutes. Stir occasionally. Add in half of the goat cheese and stir. Turn off heat. While the zucchini is cooking, cook your eggs as desired. I poached mine using this method from smitten kitchen. It never fails me. Drizzle the garlic brown butter over the baguette slices and serve the zucchini and egg with extra goat cheese and a sprinkle of salt and pepper.
Step by step:
1. Preheat oven to 375 degrees F.
2. Place the baguette slices on a baking sheet.
3. Bake until slightly golden, about 6 to 8 minutes, then remove from the oven. While the toast is baking, heat the butter in a small saucepan over medium heat.
4. Whisk constantly as it bubbles until brown bits appear on the bottom, anywhere from 5 to 8 minutes. The minute the brown bits appear, turn off the heat and remove the skillet. Continue to whisk for 30 seconds then stir in the garlic.
5. Heat a large skillet over medium heat and add the bacon. Cook until crispy and fat is rendered, then add in the shallot, garlic, zucchini, salt, pepper and paprika. Stir to coat the ingredients in the bacon fat and cook until the vegetables soften and become slightly golden, about 5 to 6 minutes. Stir occasionally.
6. Add in half of the goat cheese and stir. Turn off heat. While the zucchini is cooking, cook your eggs as desired. I poached mine using this method from smitten kitchen. It never fails me.
7. Drizzle the garlic brown butter over the baguette slices and serve the zucchini and egg with extra goat cheese and a sprinkle of salt and pepper.
Nutrition Information:
covered percent of daily need
