If you’re looking for a low carb, quick and easy meal plus a way to incorporate alternative ways to enjoy typical dishes, you’ve come to the right place. While that’s what this whole website is about, this specific recipe is very much it!
First things first: Zoodles = Zucchini noodles, or zucchini “spiralized’ in such a way that resembles pasta or spaghetti. Zucchini is an amazing vegetable that has a mild taste and will “soak up the taste” of sauces and seasonings quite easily. It truly is an amazing healthier option or substitute to its starchy pasta counterpart.
Here, we left the pasta completely out of the picture, and it wasn’t missed at all! Adding zucchini is the perfect way to introduce more veggies into your diet, especially great for picky eaters. Sometimes I even add in actual spaghetti to “mix it all in” and “wean” off the pasta and still achieve a balanced and healthy n mix! Add protein of your choice, and today it was a perfectly poached egg, and you’ll learn how to make that today!
PESTO ZOODLE AND A POACHED EGG
WHAT
- 2 small, or 1 large zucchini, spiralized into zoodles
- 1-2 tablespoons pesto (feel free to use EVOO)
- Salt and pepper to taste
- Cherry tomatoes, halved
- 1 egg, poached
HOW
For the POACHED EGG:
- Bring 3-4 cups of water to a boil and add a small dash of vinegar to a pan and allow it to simmer. Depending on your pan, you need just enough water where eggs will be submerged. You can also use an egg poacher of course – some people find it easier. It’s like you are creating the perfect bath for your eggs to poach.
- Crack the egg(s) individually into a ramekin or cup to make sure they don’t accidentally break. That would be sad.
- I swirl the water around each egg to create sort of a mini tornado around the egg, which helps the egg white wrap around the yolk.
- Slowly drop the egg into the water by tipping the ramekin and do the gentle swirl around it. Remove the pan from the heat and create a sauna like environment for your to cook by placing the top over the pan and leaving it be for 3-4 minutes.
- Remove egg with a slotted spoon, cutting off any wispy edges using the edge of the spoon. Drain onto paper paper towel or kitchen towel, otherwise there will be residual water on it and nobody likes a watery poached egg making everything soggy.
This is the SPIRALIZER I use: For spaghetti, use the 3mm blade.
For the ZOODLES:
- Make “zoodles” from your zucchini.
- In a pan, toss together noodles and pesto over medium heat and allow them to become fragrant for 2-3 minutes.
- Top off with cherry tomatoes and poached egg.
To me that’s, a 4 minute soft poach and it’s just perfect. If you like a hard poach leave it for at least 5 minutes but for me, the magic number is 4 minutes. Allow the egg to drool all over your perfectly poached egg which will ooze onto everywhere. Perfection!
ENJOY!
Xoxo, Ana
Count Colors, NOT Calories!
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