Egg and Zoodle Salad

Some eye-move at the idea that is zoodles (ie. zucchini noodles), yet actually, you can’t dis them until the point that you’ve attempted this particular dish. Truly, supplement rich zucchinis supplant carb-stacked noodles, however they’re at that point covered in a heap of cheddar and smooth egg yolk that won’t abandon you longing for carbs. Truth be told, you’ll be full for a considerable length of time and hours.

  • Zoodles and Egg Salad
  • Planning time: 20 mins
  • Cooking time: 20 mins
  • Serves 4
  • Fixings
  • 2 x 130g parcels sweet berry bracket tomatoes
  • 1 glass finely ground parmesan
  • 4 eggs
  • 4 vast zucchini, cut
  • 2 tablespoons olive oil
  • 2 garlic cloves, pounded
  • ½ glass little basil leaves


1. Preheat broiler to 200°C. Line 2 heating plate with preparing paper. Place tomatoes onto one plate and sprinkle with oil. Season with salt. Spread parmesan uniformly onto remaining plate. Heat for 20 minutes or until the point that tomatoes are delicate and parmesan frames a brilliant liquefied outside layer. Break parmesan fresh into vast shards.

2. In the interim, convey a medium pot of water to the bubble. Lessen warmth to low, and when bubbles die down, utilize a spoon to blend the water until the point that a whirlpool shapes. Break an egg into a little bowl and tenderly slide into whirlpool. Cook for 3 minutes or until the point when white is cooked. Utilize an opened spoon to exchange egg to a plate. Rehash with outstanding eggs.

3. Utilizing a spiraliser, transform zucchini into spirals. Warmth oil in a skillet over a medium warmth. Include zucchini and garlic. Cook for 3 minutes or until the point when simply mollified. Expel from warmth. Include basil. Hurl until consolidated. Separation zoodles between serving plate and best each with a poached egg. Present with meal tomatoes and parmesan crisps.

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