Zucchini Noodles with Eggs

Instructions

1. Step 1

   Push the zucchini through the spiralizer to make noodles.

   Ingredients used: 400.0 gr Zucchini

   Cookware: spiralizer

2. Step 2

   Put the saucepan on medium heat with enough water for poaching and add half the salt. Bring it to a gentle simmer, with small bubbles but no vigorous boiling.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 gr Salt

   Cookware: saucepan — medium heat

3. Step 3

   While the water heats, warm the olive oil in the skillet over medium heat. Add the zucchini noodles and the remaining salt, then sauté for 3 minutes until just tender but not limp; season with half the black pepper.

   Timer: 3 min (scalable)

   Parallel with step: 2

   Ingredients used: 0.5 gr Black Pepper, 15.0 ml Olive Oil, 1.0 gr Salt

   Cookware: skillet — medium heat

4. Step 4

   Crack the eggs into the gently simmering salted water and poach for 4 minutes, keeping the whites set and the yolks runny. Use the slotted spoon to lift the eggs directly onto the zucchini noodles in the skillet.

   Timer: 4 min (fixed)

   Ingredients used: 4.0 piece Egg

   Cookware: saucepan — medium heat, skillet, slotted spoon

5. Step 5

   Finish the zucchini noodles and poached eggs with the remaining black pepper, then serve immediately from the skillet.

   Ingredients used: 0.5 gr Black Pepper

   Cookware: skillet