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WeightWatchers Eggs in a Glass with Spicy Vegetable Salsa Recipe

A classic savory breakfast that’s presented in a new and exciting way! This is the perfect breakfast – it is packed with nutrients: vitamins A, E and D (from the eggs), lycopene (from the tomatoes) and vitamin C (from the zucchini), and minerals. For an even better vitamin and mineral intake, dress up the spicy egg dish with other chopped herbs, eg. parsley, chives, chervil or watercress.

Weight Watchers Eggs in a Glass with Spicy Vegetable Salsa recipe (2 WW points plus, 2 WW old points)

Recipe Type: Breakfast

Author: WW-Recipes.net

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: 4

Ingredients

1 zucchini (200g)
1 tomato
1 spring onion
4 eggs
2 stalks of dill
1 tsp olive oil
salt
pepper
tabasco sauce

Instructions

Wash, clean and finely chop the zucchini.
Wash the tomatoes, remove the stem and finely chop.
Wash the spring onions and cut into very thin rings. Mix with the zucchini and tomatoes in a bowl.
Boil the eggs soft (for about 5-6 minutes).
Meanwhile wash the dill, shake dry and pluck the tips. Coarsely chop approximately 2/3 of the dill and add to the vegetable mixture together with the olive oil.
Season with salt and pepper to taste, also add a few drops of Tabasco sauce (more if you like your food spicy). Add the vegetable salsa in short glasses, while retaining about 4 tablespoons of salsa for garnish.
Rinse the eggs under running cold water and peel.
Add an egg into each glass and cut from above so that the yolk is visible. Lightly salt, garnish with the remaining salsa and remaining dill. Serve immediately.