Zucchini Noodles with Poached Egg Topper

Zucchini Noodles with Poached Egg Topper

  • 25M Total Time

  • 15M Prep Time

  • 12 Ingredients

  • 4 Servings

Get ready to fall in love with zoodles (zucchini noodles)! These spiralized veggies add a nutrient boost to this anything-but-normal meal. Top with a poached egg for a well-rounded dish.

Directions

  1. 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.

  2. 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

  3. DIVIDE zucchini mixture among 4 dinner plates and garnish with Parmesan and basil. TOP each with 1 poached egg. SERVE immediately.

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 EGGS
  • 1/4 cup shaved Parmesan cheese
  • 1/4 cup thinly sliced basil leaves

Tips

  • Use a spiralizer or spiral vegetable slicer on a setting such as curl to create shape that resembles long and thin noodles. Blot zucchini noodles with a paper towel if moist or watery, before proceeding with recipe.
  • Cooking eggs to a soft poach allows the yolk to remain runny, which creates a creamy sauce when cut into over the zucchini noodles.
  • Use very fresh eggs for poaching.  They hold their shape better and form fewer wispy threads or “angel wings” in the water.
  • Do not swirl the water when poaching eggs.  This creates a vortex that will ruffle the delicate egg protein.  Relatively quiet water that is gently simmering produces the best result.
  • Poaching gadgets:  A simple saucepan and slotted spoon are all that’s needed for superb poached eggs.  However, specialized poaching equipment – rings that corral eggs as they cook in liquid, pan inserts with nonstick egg-shaped cups, and steam-cooking electric egg cookers – are also available.
  • Heart-Check certification does not apply to other recipes or links unless expressly stated.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.