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Zoodles and Egg Salad

Zoodle and Egg Salad recipes
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Credit: Whisk Media Group
Recipe by: Australian Eggs
www.australianeggs.org.au
Average: 4.5 (4 votes)
45 Collected
Difficulty
Easy
Category
Cuisine
Prep:  20 mins
Cook:  20 mins
Serves:  4

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Zoodles and Egg Salad
Ingredients:
Method:
  1. Preheat oven to 200°C. Line 2 baking trays with baking paper. Place tomatoes onto one tray and drizzle with oil. Season with salt. Spread parmesan evenly onto remaining tray. Bake for 20 minutes or until tomatoes are tender and parmesan forms a golden melted crust. Break parmesan crisp into large shards
  2. Meanwhile, bring a medium saucepan of water to the boil. Reduce heat to low, and when bubbles subside, use a spoon to stir the water until a whirlpool forms. Break an egg into a small bowl and gently slide into whirlpool. Cook for 3 minutes or until white is cooked. Use a slotted spoon to transfer egg to a plate. Repeat with remaining eggs
  3. Using a spiraliser, turn zucchini into spirals. Heat oil in a frying pan over a medium heat. Add zucchini and garlic. Cook for 3 minutes or until just softened. Remove from heat. Add basil. Toss until combined. Divide zoodles between serving plate and top each with a poached egg. Serve with roast tomatoes and parmesan crisps

Reviews for Zoodles and Egg Salad

4.5
Average: 4.5 (4 votes)