Enjoy a refreshing and healthy feature of spiralized zucchini noodles liberally coated in a lush garden herb pesto, crowned with perfectly poached eggs. This dish offers a delightful combination of bright flavors and satisfying textures, making it an ideal meal for a spring or summer lunch or dinner. Not only is it visually appealing, but it's also customizable and caters to a well-rounded, nutritious diet.
Ingredients:
- 2-3 large zucchinis, spiralized
- A handful of fresh fennel tops
- A handful of fresh cilantro
- A handful of fresh basil
- A handful of fresh chervil (optional, can be substituted with parsley if unavailable)
- 2-3 cloves of garlic, peeled
- 1/2 cup of olive oil
- 1/4 cup of almonds (toasted pine nuts can be used as an alternative)
- Freshly ground black pepper, to taste
- Salt, to taste
- Cheese of your choice (optional, for garnish or blending into the pesto)
- 4 eggs (for poaching)
- 1 tablespoon of vinegar (for the poaching water)
- Feta cheese, crumbled (for garnish)
- Ice water (for stopping the cooking of poached eggs)
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Equipment: Blender, Mandolin or vegetable turner, Pot for poaching eggs, Mixing bowl, Slotted spoon, Fridge for chilling.
Servings: 4
Instructions:
1. Prepare the zucchini by washing and spiralizing them into noodles. Place the noodles in a large mixing bowl and set aside.
2. For the pesto, into the blender, add the fresh herbs (fennel, cilantro, basil, and chervil), garlic cloves, olive oil, almonds (or pine nuts), a pinch of salt, and freshly ground black pepper to taste.
3. Pulse the blender until the mixture becomes a smooth pesto. If the mixture is getting warm due to the friction, be cautious not to over-blend.
4. Pour the prepared pesto over the zucchini noodles, making sure they are well-coated but not drenched. Allow to marinate for about 10 minutes in the fridge.
5. To poach the eggs, fill a pot with water, add a bit of salt and vinegar, and bring it to a gentle simmer. Stir the water to create a whirlpool and gently drop in an egg. Cook for about 4 minutes for a runny yolk.
6. Remove the poached eggs with a slotted spoon and place them onto a paper towel to absorb excess water. If making a cold salad, immerse the eggs in ice water to stop the cooking process and keep the yolk runny.
7. To assemble the dish, place a portion of the dressed zucchini "pasta" as the base on the plates. Sprinkle with crumbled feta cheese around the noodles.
8. Carefully place a poached egg on top of each serving and drizzle with a bit more of the pesto if desired.
9. Serve immediately and enjoy the burst of garden-fresh flavors paired with the creamy richness of the poached egg.
Cooking Tips:
- If you do not have a vegetable turner, you can use a standard mandolin or a spiralizer for making the zucchini noodles.
- Toast the almonds or pine nuts beforehand for an added depth of flavor in the pesto.
- Keep the herbs covered with a damp paper towel if you are not using them immediately to keep them fresh.
This recipe is brought to you by ByronTalbott on their YouTube channel https://www.youtube.com/@ByronTalbott. Enjoy this vibrant and wholesome dish that brings the best of the garden to your plate.