Pioneer Woman Carb Buster Breakfast

Pioneer Woman carb buster breakfast is a hearty low-carb bowl with poached eggs, sautéed zucchini and squash, and melty cheese, ready in 15 minutes. Try this easy low-carb breakfast for busy weekday mornings or a lazy weekend brunch, since it's quick, filling and needs no bread.

Stir the simmering water into a gentle whirlpool before you drop in each egg, because the spin pulls the whites around the yolk. Skip it and the whites scatter into wispy strands, so the eggs look ragged instead of neat.

Setting the cheese slice right against the hot vegetables lets it soften into a gooey layer without any extra pan or broiler. Searing the thick tomato slices in a hot skillet or grill pan also adds smoky color that a plain veggie scramble never gets.

Pioneer Woman Carb Buster Breakfast

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

1

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

380

kcal

Golden sautéed squash and onions make a soft bed for tender poached eggs with runny yolks. Seared tomato and a slice of cheese that melts from the warm veggies finish the bowl without a single slice of toast.

Ingredients

• 1 tbsp. Butter Or Olive Oil
  

• 1/2 c. Diced Zucchini
  

• 1/2 c. Diced Yellow Squash
  

• 1/2 whole Medium Onion, Cut Into Chunks
  

• Salt And Pepper
  

• 1 whole Tomato, Sliced Thick
  

• 2 whole Eggs
  

• 1 tsp. Vinegar
  

• 1 slice Cheese (Monterey Jack, Cheddar, Swiss, Etc)
  

Directions

• Melt the butter: Melt 1 tablespoon butter or olive oil in a medium skillet over medium high heat. Once it shimmers, the pan is hot enough for the onions.
• Cook the vegetables: Add 1/2 medium onion cut into chunks and cook for 2 to 3 minutes until it starts to soften. Then stir in 1/2 cup diced zucchini and 1/2 cup diced yellow squash with salt and pepper. Cook for 3 to 4 minutes, then set the skillet aside off the heat.
• Sear the tomato: Sear 1 thick sliced tomato on a grill pan or in a hot skillet until it picks up some color. Remove the slices to a plate and set them aside.
• Prepare the water: Bring a medium saucepan of water to a gentle boil and add 1 teaspoon vinegar. Then use a wooden spoon to stir the water into a circular whirlpool.
• Poach the eggs: Crack 1 egg into the middle of the whirlpool and let it swirl until the white begins to set. After 1 minute, lift it out with a slotted spoon onto a plate and repeat with the second egg.
• Check the yolks: If the eggs need more time, slide them back into the water for 30 seconds at a time. That keeps the yolks runny instead of overcooking them.
• Assemble the bowl: Spoon the vegetables into a bowl or onto a plate and set the poached eggs on top. Lay the tomato slices alongside, then tuck 1 slice cheese against the veggies so the heat softens it.
• Season and serve: Sprinkle the eggs with salt and pepper and serve right away. A link of chicken or pork sausage on the side works well if you want extra protein.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO stainless slotted spoon, Lodge 10.25-inch cast iron skillet, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use other vegetables in this carb buster breakfast?

Yes, mushrooms and bell peppers cook in about the same time as the zucchini and squash, so they swap in easily. Sliced avocado on top also works well with the runny yolk.

Can I make poached eggs ahead of time?

Poached eggs are best fresh, but you can poach them a bit early and keep them in a bowl of cold water in the fridge. To rewarm them, slip them into hot water for about 30 seconds.

How do I poach eggs without a whirlpool?

You can lower each egg gently into barely simmering water with a splash of vinegar, since the vinegar helps the whites set. The shape will be a little more ragged without the swirl, but they taste the same.

What can I use instead of a grill pan for the tomato?

A hot skillet works just as well, since the goal is a little browned color on the thick slices. Let each side sit undisturbed for a minute or two so it sears instead of steaming.

What's the most common mistake with this recipe?

Letting the water boil hard is the usual problem, because rolling bubbles tear the egg whites apart. Keep it at a gentle simmer and the eggs hold together nicely.