Creamy Zucchini Noodles with Eggs

Instructions

1. Step 1

   Spread the spiralized zucchini over paper towels and pat it thoroughly dry.

   Timer: 3 min (fixed)

   Cookware: paper towels

2. Step 2

   Heat 1 tsp (5 ml) olive oil in a frying pan over medium heat. Crack in the eggs, cover, and cook until the whites are set and the yolks reach your preferred doneness.

   Timer: 4 min (fixed)

   Ingredients used: 4.0 piece Egg, 5.0 ml Olive Oil

   Cookware: frying pan, lid

3. Step 3

   Remove the frying pan from the heat and keep the eggs covered while preparing the zucchini noodles.

   Cookware: frying pan, lid

4. Step 4

   Heat 2 tsp (10 ml) olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant without browning.

   Timer: 1 min (fixed)

   Ingredients used: 6.0 gr Garlic, 10.0 ml Olive Oil

   Cookware: large skillet

5. Step 5

   Add the zucchini noodles and toss over medium heat until just tender.

   Timer: 3 min (fixed)

   Ingredients used: 600.0 gr Zucchini

   Cookware: large skillet, tongs

6. Step 6

   Reduce to low heat. Add the heavy cream, Parmesan, salt, and black pepper, then toss until the cheese melts and the sauce lightly coats the noodles.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 120.0 ml Heavy Cream, 50.0 gr Parmesan Cheese, 3.0 gr Salt

   Cookware: large skillet, tongs

7. Step 7

   Divide the creamy zucchini noodles between two plates, top each serving with two eggs, and finish with the parsley.

   Ingredients used: 8.0 gr Parsley

   Cookware: tongs