Nikki’s Bull’s Eye 

 

Nikki’s Bull’s Eye 

 

This high-energy and colorful recipe originated in the kitchen of New York’s 21 Club. 

 

1/2 cup zucchini 

1/2 cup carrots 

1/4 cup cauliflower 

1/2 cup string beans 

1/2 onion 

1/4 cup broccoli

1/2 cup mushrooms 

1 egg 

 

Cut up all the vegetables into bite-size pieces and steam until tender. Drop a fresh egg into barely simmering water until poached (about 4 minutes). Place steamed vegetables on a plate and top with a poached egg. 

 

Tip: Poached eggs may be prepared in advance and kept for two to three days in the refrigerator. After poaching, dip immediately into iced water to stop the cooking process and chill. Place covered in the refrigerator until ready to use. Steam with vegetables. 

 

Serves 1

Per Serving: Calories 170 • Fat 6g ● Carbs 22g