I've been making these coin-shaped zucchini pickles all summer. They're quick to make, great to have on hand, and I don't bother canning them. Delicious on crusty, goat-cheese slathered grilled bread (or just about anything cheesy or crunchy) and simple salads.
I've never been and egg person per say, as I have always preferred a sweet breakfast. But, every once in a while I get a craving for a nice and savor...