Zucchini Noodles with Poached Egg Topper
Serving Size: 4
|2 tablespoons||extra virgin olive oil|
|2 cloves||medium garlic cloves, minced|
|1/2 teaspoon||red chili flakes|
|4||medium zucchini, spiralized into noodles|
|1/4 teaspoon||each salt and pepper|
|2 cups||halved cherry tomatoes|
|2 cups||packed baby spinach|
|1 teaspoon||lemon zest|
|1 tablespoons||fresh lemon juice|
|1/4 cup||shaved Parmesan|
|1/4 cup||thinly sliced basil leaves|
Use a spiralizer or spiral vegetable slicer on a setting such as curl to create shape that resembles long and thin noodles. Blot zucchini noodles with a paper towel if moist or watery, before proceeding with recipe.
Cooking eggs to a soft poach allows the yolk to remain runny, which creates a creamy sauce when cut into over the zucchini noodles.
Use very fresh eggs for poaching. They hold their shape better and form fewer wispy threads or “angel wings” in the water.
Do not swirl the water when poaching eggs. This creates a vortex that will ruffle the delicate egg protein. Relatively quiet water that is gently simmering produces the best result.
Poaching gadgets: A simple saucepan and slotted spoon are all that’s needed for superb poached eggs. However, specialized poaching equipment – rings that corral eggs as they cook in liquid, pan inserts with nonstick egg-shaped cups, and steam-cooking electric egg cookers – are also available.