Breakfast, lunch, and dinner collide in these zucchini and goat cheese breakfast crostini that make for the perfect summer meal, no matter what time of day it is!
Yield: 4 servings
Ingredients
2 tbsp olive oil
1 shallot, diced
2 garlic cloves, minced
1 zucchini, chopped into ½-inch dice
4 pattypan squash, chopped into ½-inch dice
½ tsp salt
½ tsp black pepper
½ tsp smoked paprika
4 oz goat cheese
8 eggs, either scrambled, poached, or sunny side up
2 small baguettes, sliced in half lengthwise and crosswise
Instructions
Heat the olive oil in a large nonstick skillet over medium heat. Add the shallots and garlic to the pan. Cook until translucent, about 2-3 minutes. Add the zucchini, squash, salt, black pepper, and smoked paprika to the pan and saute until tender, stirring frequently, about 8-10 minutes.
Top the baguette slices with the zucchini and squash mixture, goat cheese, and eggs. Serve warm.