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Sunday, June 7, 2015

Carb Buster Breakfast Recreate #MCSintheKitchen

I am a huge fan of watching the Food Network on Saturday and Sunday mornings to get yummy meal ideas.  Usually, I will take one or two meals and try to recreate them almost immediately or within the next couple of days.  This morning while watching The Pioneer Woman, I fell in love with a Breakfast option she made called "The Carb Buster Breakfast".

If you think the pictures look yummy, you are going go insane over the flavors in this dish.  It's quick and VERY easy to make with so little ingredients needed.  I've included the link below for the full recipe with even more pictures.  I opted to change a few things based on the items I had in my kitchen.  First, I swapped out the tomato slices for halved grape tomatoes.  I still threw the tomatoes on the grill to get those pretty grill marks and heat them up a bit.  Second, I used a little finely shredded italian cheese to sprinkle of the vegetables (prior to laying the eggs on top).  In the original recipe, she chopped some cheese up and placed it alongside the dish almost as garnish.  I love my cheese and I love my cheese ON my food.  LOL.  Lastly, instead of poaching my eggs I cooked them Sunny Side Up.  Since I grease/oil my pan with butter for eggs, I felt the added butter flavor would compliment this dish.  Other than these three minor changes, I followed the recipe exactly and it came out amazing.

This would make an amazing Brunch option for you and your family.  Or, instead of going out for brunch with the girls why not invite them over and serve up this delicious meal.  It's quick, easy and you're going to look like a Rock Star Chef!  Not to mention, they're going to love you for providing a delicious "Carb Busting" meal.  Try it and let me know how you like it.  XOXOMCS

1 tablespoon olive oil
1/2 medium onion, cut into chunks
1/2 cup diced yellow squash
1/2 cup diced zucchini
Salt and freshly ground black pepper
1 tomato, sliced thickly
1 teaspoon vinegar
2 eggs
1 slice cheese ( Monterey Jack, Cheddar, Swiss, etc.)

Warm the olive oil in a medium skillet over medium-high heat. Add the onions and cook until starting to soften, 2 to 3 minutes. Add the yellow squash and zucchini, sprinkle with salt and pepper and stir and cook for 3 to 4 minutes. Remove from the heat and set aside.

Grill the tomato slices on a grill pan or simply sear them in a hot skillet. Remove and set aside.

Bring a medium saucepan of water to a gentle boil. Add the vinegar. Use a wooden spoon to carefully stir the water into a circular "whirlpool." Crack the eggs into the water and allow them to swirl around in the water until they begin to set. Let them stay in the water for 1 minute, then remove them with a slotted spoon and set on a plate. If the eggs need to be cooked longer, just add them back to the water for 30 seconds at a time.

Spoon the vegetables on a plate or in a bowl and set the eggs on top. Lay the tomato slices on the side. Place the cheese slice on the side. Sprinkle the eggs with salt and pepper and serve!


  1. This dish looks delicious; love veggies especially broccoli. I always say "put some cheese on it.," Makes it better.

    1. YES! I may love cheese a little too much but you are so right... it DOES make everything better.


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