Texans Game Day Newsletter 9 Dec 17th Houston_Digital | Page 77

WITH ANGI BOSELLI
Presented by
GRILLED VEGETABLE
BREAKFAST NAPOLEON
Grilled Vegetables Fried Eggs
INGREDIENTS INGREDIENTS
1/4 cup olive oil
1 eggplant, cut crosswise into 1/2-inch-thick slices
2 zucchini, cut crosswise into 1/2-inch-thick slices
1 small red onion, cut into 1/2-inch-thick slices
Kosher salt and ground black pepper
METHOD
Heat 2 grill over medium-high heat.
Drizzle oil over eggplant, zucchini, and onion slices,
then sprinkle with salt and pepper. Working in
batches, grill vegetables until tender and grill marks
appear, about 4 minutes per side. Cool completely.
4 tablespoons olive oil
8 large eggs
8 oz fresh water-packed mozzarella cheese, drained, sliced
2 ugly tomatoes, sliced
2 roasted red peppers
1/2 cup basil pesto
4 whole wheat English muffi ns, toasted
METHOD
In a 10-inch sauté pan heat 2 tablespoons oil over
medium heat.
Divide eggs into custard cups.
When oil shimmers, slip 4 eggs into sauté pan. Cover with
lid and cook 4-5 minutes. Repeat with remaining eggs.
Stack 2 slices eggplant, 2 slices zucchini, 1 slice onion, 1
slice tomato, 1 slice mozzarella, and 1 slice of roasted in
center of plate. Sprinkle with salt and pepper. Spoon pesto
over each stack of vegetables. Place eggs on top and serve
with whole wheat English muffi ns.