3 large zucchini or yellow summer squash, cut into 1/2-inch pieces
Kosher salt and freshly ground black pepper
1/4 cup chopped roasted red pepper
1/4 cup chopped fresh parsley or cilantro
8 large eggs
4 slices whole wheat bread, toasted
To make the smoothies, combine the berries, yogurt, orange juice, honey, and bananas in a blender until smooth. Refrigerate until ready to serve, dividing evenly among four glasses.
Heat the oil in a large nonstick skillet over medium-high heat for the "hash browns." Cook, stirring occasionally, until the onions are tender and lightly caramelized, about 6 minutes. Cook, stirring constantly, until the sage, garlic, and jalapenos are fragrant about 30 seconds. Stir in the vinegar, squash, 3/4 teaspoon salt, and a pinch of pepper. Cover and heat, stirring occasionally, for 6 to 8 minutes, or until the squash begins to soften. Remove the lid and stir in half of the parsley and the red pepper. Cook for another 6 to 8 minutes, or until the squash is tender and gently browned. Turn off the heat.
Using a measuring cup or the back of a ladle, make 8 little indentations in the squash. In the indentations, crack the eggs and season with salt and pepper. Return the pan to medium heat, cover, and simmer for 4 minutes, or until the egg whites are set but the yolks are still runny.
Using four dishes, evenly distribute the "hash browns" and eggs. Serve each with 1 slice of toast and a smoothie.