Lunch
Zucchini Noodles with Poached Egg Topper
Get ready to fall in love with zoodles (zucchini noodles)!
Yields 4 Servings
Prep + Chill Time
10mins
Cook Time
15mins
Total Time
25mins
These spiralized veggies add a nutrient boost to this anything-but-normal meal. Top with a poached egg for a well-rounded dish.
Ingredients
- 2 tbsp. extra virgin olive oil
- 2 garlic cloves, minced
- 1/2 tsp. red chili flakes
- 4 medium zucchini, spiralized into noodles
- 1/4 tsp. each salt and pepper
- 2 cups cherry tomatoes, halved
- 2 cups packed baby spinach
- 1 tsp. lemon zest
- 1 tbsp. fresh lemon juice
- 4 large Dakota Layers eggs
- 1/4 cup shaved Parmesan cheese
- 1/4 cup thinly sliced basil leaves
Instructions
- Heat oil in a large, deep nonstick skillet on medium-high heat, cook garlic and chili flakes for 1 minute, stirring continually, 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 another 1 to 2 minutes or until spinach is wilted and tomatoes are warmed through.
- 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
- Divide zucchini mixture among 4 dinner plates and garnish with Parmesan and basil. top each with 1 poached egg. serve immediately.
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