Grilled Zucchini with Poached Eggs
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 2
Ingredients:
2 medium zucchini, sliced into 1/4-inch rounds
4 large eggs
2 tablespoons olive oil
1 clove garlic, minced
Salt and pepper to taste
1 tablespoon fresh parsley, chopped (for garnish)
1 teaspoon balsamic vinegar (optional, for drizzling) 
Nutritional Information (per serving):
Calories: 150
Protein: 12g
Fat: 10g
Carbohydrates: 6g
Fiber: 2g
Net Carbs: 4g
Micronutrients:
Vitamin A: 15% DV
Vitamin C: 30% DV
Vitamin K: 20% DV
Folate: 5% DV
Calcium: 5% DV
Iron: 5% DV
Instructions:
1. Preheat a grill pan or outdoor grill over medium-high heat.
2. In a bowl, toss the zucchini rounds with olive oil, minced garlic, salt, and pepper.
3. Place the zucchini on the grill and cook for about 3-4 minutes on each side, until grill marks appear and the zucchini is tender. Remove from heat and set aside.
4. While the zucchini is grilling, bring a medium pot of water to a gentle simmer.
5. Crack each egg into a small bowl and carefully slide them into the simmering water, cooking for about 3-4 minutes for a runny yolk or slightly longer for firmer yolks.
6. Using a slotted spoon, remove the poached eggs from the water and let them drain on a paper towel.
7. To serve, place the grilled zucchini on a plate and top each mound with two poached eggs.
8. Drizzle with balsamic vinegar, if desired, and sprinkle with fresh parsley for garnish.
Enjoy this nutritious breakfast that is low in carbohydrates and sugar while still being flavorful and satisfying.
