"Zucchini eggs," as they are referred to in my household, are a weekend breakfast staple, especially when the squash plant in the garden is growing out of control. They are quick and easy, and you only need a handful of everyday ingredients to make them. And, unlike some other brunch dishes, they won't put you in a food coma. —pantryhero
1; can be doubled
English muffin, split
coarsely grated zucchini (about 1/2 medium)
garlic clove, minced
(1 slice) mild melty cheese like provolone or Colby Jack
Have a small baking sheet ready. You will also need a silicone-coated or wooden spoon and a small flexible spatula (the pancake-turner kind).
Turn the oven on 350º and put your English muffin halves directly on the oven rack to toast. No need to preheat the oven; the muffin will toast slowly as you make the zucchini and egg.
Heat the olive oil in a medium pan to just over medium heat. When the pan is hot, add the zucchini and a pinch of kosher salt. Cook, stirring occasionally with the spoon, until the zucchini has started to release its water. Stir more frequently until the water has evaporated.
Add the garlic and stir until fragrant, about 30 seconds. Turn the heat down to medium-low.
Check your muffin. Mine is usually done toasting now. Take it out of the oven and place it on the baking sheet. Turn the oven up to broil.
Crack the egg directly on top of the zucchini, break the yolk, and mix it all up really well. Stir frequently with the spoon so that it cooks relatively evenly. Add a little more salt if you want. When the egg starts to dry out enough to hold some shape, separate the mixture into two mounds, mold them into patties that are roughly English muffin-sized, and let them cook a little on one side. Flip the patties once with the spatula, and continue cooking until the eggs are done.
Place the two patties on the toasted English muffin and top with the sliced cheese.
Broil until the cheese is melted, just 1 or 2 minutes.