We raised the bar on the traditional succotash recipe by adding crisp bacon and a perfectly poached egg.
yellow summer squash, chopped
cup chopped red onion
cup Green Giant™ Steamers™ Niblets® frozen corn (from 12-oz bag), thawed
slices bacon, crisply cooked, crumbled
medium tomatoes, chopped
Salt and pepper to taste
tablespoons chopped fresh basil leaves
In cast-iron or other heavy skillet, melt butter over medium-high heat. Add zucchini, yellow squash and onion; cook 2 to 3 minutes, stirring occasionally, until softened. Add corn and bacon; cook until corn is hot and zucchini is slightly browned. Stir in tomatoes. Sprinkle generously with salt and pepper.
Meanwhile, in large skillet or saucepan, heat 2 to 3 inches water to boiling; reduce heat so water is simmering. Break 1 egg into custard cup or small glass bowl. Holding cup close to water’s surface, carefully slide egg into water. Repeat with remaining eggs. Cook uncovered 3 to 5 minutes or until whites and yolks are firm, not runny. Remove eggs with slotted spoon.
To serve, divide succotash among individual bowls or plates. Top with poached eggs and basil.
Sprinkle a tablespoon or so of freshly grated Parmesan cheese over each serving for extra flavor.
For a hearty breakfast, serve the succotash on a toasted English muffin, then top with the poached egg and a spoonful of hollandaise sauce.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.