Zoodles and Egg Salad
Prep:  20 mins
Cook:  20 mins
Serves:  4
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Average: 4.5 (4 votes)
Difficulty:
Cuisine:
Saved:
Australian
51
Recipe by: Australian Eggs
This zoodles and egg salad recipe is the perfect dish if you don't feel like cooking and can be on the table in 40 minutes. This easy vegetarian zoodles dish is full of flavour and can be eaten for lunch or dinner.
Credit: Whisk Media Group
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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
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