Title: Zucchini Noodles with Pesto and Poached Egg
Prep Time: 15 minutes
Ingredients:
– 2 medium zucchinis
– 1 cup fresh basil leaves
– 2 tablespoons pine nuts
– 1 clove garlic, minced
– 3 tablespoons olive oil
– 2 tablespoons grated Parmesan cheese
– 2 large eggs
– Salt and pepper to taste
– Fresh lemon juice (optional for added flavor) 
Instructions:
1. Begin by spiralizing the zucchinis into noodles using a spiralizer or julienne peeler. Set aside.
2. Prepare the pesto by placing basil leaves, pine nuts, minced garlic, olive oil, Parmesan cheese, salt, and pepper into a food processor. Blend until smooth and adjust seasoning to taste.
3. In a medium saucepan, bring water to a gentle simmer. Crack each egg into a small bowl, then carefully slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolk remains runny.
4. While the eggs are poaching, heat a non-stick skillet over medium heat and add the zucchini noodles. Sauté for 2-3 minutes until just tender, then remove from heat.
5. Toss the warm zucchini noodles with the prepared pesto until well coated.
6. Serve the zucchini noodles in bowls, top each portion with a poached egg, and drizzle with fresh lemon juice if desired.
Nutritional Information (per serving):
– Calories: 230
– Protein: 10 grams
– Carbohydrates: 6 grams
– Dietary Fiber: 2 grams
– Fats: 20 grams
– Vitamins A, C, and K, calcium, and iron
This flavorful dish offers a satisfying, low-carb breakfast packed with nutrients while keeping your blood sugar levels in check. Enjoy your healthy start to the day!
