As I have mentioned in the Cookbook, Grandpa Jay and I are always looking for ways to get our minimum daily requirements for the 5-7 servings of fruits and veggies into our menu planning. Grandpa bought a bag of those cute little mini squash at Costco yesterday and I was thinking of ways to fix them. When I started looking for something more interesting to prepare for our breakfast this morning, I saw them in the vegetable hamper in the refrigerator and also noticed in the meat drawer that I had three strips of bacon so inspiration hit! Here’s what I came up with and it was delicious AND healthy. Definitely a change of pace from our usual cottage cheese and pineapple or yogurt and berries.
BREAKFAST BACON & STEAMED EGGS OVER VEGGIES:
This recipe serves two.
3 strips uncooked bacon, finely diced
4 mini “patty-pan” squash, sliced thin
4 mini zuccinni, sliced thin
1/2 red bell pepper, medium dice
1/4 red onion, medium dice
1 tsp. Lawry’s Garlic, Rosemary & Lemon Rub seasoning
Place the diced raw bacon in a 10″ skillet heated over medium-high heat and cook until crisp, stirring often. If bacon is really fat, drain off all but about 1 Tbsp. of the grease. Add the onion and cook in the remaining fat and bacon for 3 minutes, then add the pepper and saute for another 2 minutes. Finally, add the prepared squash and stir thoroughly until all is combined. Saute for another 5 minutes or until squash starts to soften and lightly brown. Add the seasoning and stir again, then spread the veggies evenly over the pan. Drop the eggs into the hot mixture, leaving the pan on the burner but turning the unit to medium heat. Do not stir again. Cover immediately with a tight fitting lid and steam the eggs for 3 to 5 minutes depending on how done you like your eggs.
Enjoy. You can make this for a crowd, just use a bigger skillet and double or triple the recipe.