Ingredients
1/4
cup butter
1
zucchini, chopped
1
yellow summer squash, chopped
1/2
cup chopped red onion
1
cup frozen corn (from 12-oz bag), thawed
6
slices bacon, crisply cooked, crumbled
2
medium tomatoes, chopped
Salt and pepper to taste
4
cold eggs
2
tablespoons chopped fresh basil leaves
Preparation
In cast-iron or other heavy skillet, melt butter over medium-high heat. Add zucchini, yellow squash and onion; cook 2 to 3 minutes, stirring occasionally, until softened. Add corn and bacon; cook until corn is hot and zucchini is slightly browned. Stir in tomatoes. Sprinkle generously with salt and pepper.
Meanwhile, in large skillet or saucepan, heat 2 to 3 inches water to boiling; reduce heat so water is simmering. Break 1 egg into custard cup or small glass bowl. Holding cup close to water’s surface, carefully slide egg into water. Repeat with remaining eggs. Cook uncovered 3 to 5 minutes or until whites and yolks are firm, not runny. Remove eggs with slotted spoon.
To serve, divide succotash among individual bowls or plates. Top with poached eggs and basil.
