Print Recipe
Zucchini Noodles with Poached Egg Topper
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Prep Time :
0 sec
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Cook Time :
0 sec
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Total Time :
0 sec
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Servings :
4
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Serving Size :
2 cups of veggie mixture with 1 egg (1/4 of the recipe)
Ingredients
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2 tablespoons olive oil, extra virgin -
2 garlic cloves (minced) -
1/2 teaspoon red pepper flakes -
4 medium zucchini, spiralized into noodles (about 4 cups) -
1/4 teaspoon salt -
1/4 teaspoon black pepper -
2 cups cherry tomatoes (halved) -
2 cups packed baby spinach -
1 teaspoon lemon zest -
1 tablespoons fresh lemon juice -
4 eggs -
1/4 cup Parmesan cheese -
1/4 cup thinly sliced basil leaves
Directions
Tip: Click on step to mark as complete.
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Heat 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. -
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.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 210 | |
|---|---|---|
| Total Fat | 14.0 g | |
| Saturated Fat | 3.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 2.3 g | |
| Monounsaturated Fat | 7.3 g | |
| Cholesterol | 190 mg | |
| Sodium | 340 mg | |
| Total Carbohydrate | 12 g | |
| Dietary Fiber | 4 g | |
| Sugars | 7 g | |
| Protein | 12 g | |
Dietary Exchanges
1 starch, 1 vegetable, 1 lean meat, 1 fat
-
Prep Time :
0 sec
-
Cook Time :
0 sec
-
Total Time :
0 sec
-
Servings :
4
-
Serving Size :
2 cups of veggie mixture with 1 egg (1/4 of the recipe)
Ingredients
-
2 tablespoons olive oil, extra virgin -
2 garlic cloves (minced) -
1/2 teaspoon red pepper flakes -
4 medium zucchini, spiralized into noodles (about 4 cups) -
1/4 teaspoon salt -
1/4 teaspoon black pepper -
2 cups cherry tomatoes (halved) -
2 cups packed baby spinach -
1 teaspoon lemon zest -
1 tablespoons fresh lemon juice -
4 eggs -
1/4 cup Parmesan cheese -
1/4 cup thinly sliced basil leaves
Directions
Tip: Click on step to mark as complete.
-
Heat 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. -
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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