Balsamic Onion and Arugula Eggs Benny (on Zucchini Fritters)

Weekends are my favourite for sipping on a latte and making a delicious Sunday breakfast.  I love Eggs Benny so last weekend I created a healthy version.  This uses 2 of my previous recipes for zucchini fritters and balsamic caramelised onions!  It was super tasty and healthy! 


Balsamic Onion and Arugula Eggs Benny on Zucchini Fritters:

Ingredients: (2 servings)
*Zucchini Fritters from previous Blog post (make ahead and set aside)
*Basic Balsamic Caramelised Onions from previous Blog post (make ahead and set aside)
- 1 tomato
- 1 cup arugula
- 4 eggs
- 1 TBSP white vinegar

 Sauce:
- 1/4 cup 0% Greek yogurt
- 1 tsp chilpotle(or chili sauce, pesto, curry powder!)

Step #1: Prepare Zucchini Fritters and Balsamic Fritters and set aside (keep on low to keep warm, or re-heat if you are using them as leftovers)

2.. Boil water and add 1 TBSP vinegar.  Crack eggs into the water and reduce to medium high.  Cook for approximently 4 minutes for medium cooked *place your finger on the middle of the egg to check for softness). 

3. While eggs are cooking slice tomato and set aside.  Chop herbs for garnish and set aside.  Mix greek yogourt with 1 tsp of chilpotle (subsitute pesto or curry powder to change the flavour) and set aside

4. Remove with a slotted spoon and place on paper towel to aborb extra moisture

5. Arrange Zucchini fritters on the plate, then fresh arugela, balsamic onions, tomatoe slice and eggs.  Drizzle, spoon Greek yogourt mixture over the top.  Garnish with fresh herbs