Zucchini Noodles With Poached Egg Topper
Apr 23, 2018
Zucchini Noodles With Poached Egg Topper
Prep Time: 15 minutes Makes: 4 servings
Cook Time: 10 minutes Serving Size: 2 Cups of Veggie Mixture with 1 Egg (1/4 of the recipe)
Total Time: 25 minutes
Ingredients
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2 Tbsp. Extra-Virgin Olive Oil
- 2 Cloves garlic, minced
- 1/2 tsp. red chili flakes
- 4 medium zucchini, spiralized into noodles (about 4 cups)
- 1/4 tsp. each salt and pepper
- 2 cups cherry tomatoes, halved
- 2 cupes packed baby spinach
- 1 tsp. lemon zest
- 1 Tbsp. fresh lemon juice
- 4 large eggs
- 1/4 cup parmesan cheese
- 14 cup basil leaves, thinly sliced
Directions:
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EAT oil in large, deep nonstick skillet on medium-high heat. COOK garlic and chili flakes, stirring constantly, for 1 minute or until softened. ADD zucchini noodles, salt and pepper and cook, tossing gently, for 1 to 2 minutes or until zucchini has softened. STIR tomatoes, spinach, lemon zest and juice gently into zucchini mixture until well combined. Cook for 1 to 2 minutes or until spinach is wilted and tomatoes are warmed through.
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MEANWHILE, bring 2 to 3 inches of water to boil in large saucepan or deep skillet. ADJUST heat setting to keep liquid simmering gently. BREAK eggs, 1 at a time, into custard cup or saucer. SLIP each egg into water holding dish close to surface. COOK eggs to a soft poach – about 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. (Do not stir.) LIFT eggs from water with slotted spoon; drain well.
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DIVIDE zucchini mixture among 4 dinner plates and garnish with Parmesan and basil. TOP each with 1 poached egg. Serve immediately.
210 calories per serving.
Recipe courtesy of: https://www.eggnutritioncenter.org/recipe/zucchini-noodles-poached-egg-topper
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