1 patty pan squash, trimmed, diced small
1/2 green pepper, diced small
Chopped fresh herbs
1 teaspoon butter
1 tablespoon fresh goat cheese
Saute squash and green pepper in butter over medium high heat until tender. Carefully crack an egg over the veggies, pour in about a tablespoon of water and cover immediately. Cook until white is set and yolk is still soft, about 1-2 minutes. To serve, put dollops of goat cheese on a plate, remove veggies and egg with a metal spatula and place on top of the goat cheese.