The older I get the more I watch what I eat. Nothing new to anyone over the age of 40. But what I find really challenging is incorporating healthy cooking techniques to my favorite fatty food intake. Despite the fact I totally love eggs benedict, I only  eat it once every three months for the sake of keeping a healthy eating habit. However,  since I found the perfect recipe here to eat what I love and still keep it healthy (plus trim my wasteline), I have added eggs benedict to my bi-monthly sunday brunch. Check it out. INGREDIENTS 1/4 cup distilled white vinegar 2 teaspoons extra-virgin olive oil 1 shallot, minced 1 clove garlic, minced 1 pound zucchini, (about 2 medium), diced 12 ounces plum tomatoes, (3-4), diced 3 tablespoons thinly sliced fresh basil, divided 1 tablespoon balsamic vinegar 1/2 teaspoon salt Freshly ground pepper, to taste 8 large eggs 4 whole-wheat English muffins, split and toasted 2 tablespoons freshly grated Parmesan cheese PREPARATION Fill a large, straight-sided skillet or Dutch oven with 2 inches …