Move away from the traditional toast and use a zucchini noodle to ‘hold’ your egg for a delicious breakfast. This one may look a little different but trust me, it’s a WINNER. The crunch of the raw zucchini works so well with the soft, gooey egg and crunchy seeds. The recipe for this one is in my 'Stace's Quick & Healthy Breakfasts' recipe eBook. It has a whole section of 'Make in under 5-minutes' recipes, just like this one.
1 tbsp pumpkin seeds
1 tspn extra virgin olive oil
Splash balsamic vinegar
Pinch dried chilli flakes
Salt & pepper
In a frypan, lightly toast the pumpkin seeds over a medium heat, tossing them so they’re golden and start to puff up and jump. Remove from the pan and then lightly grease it so it’s ready to cook your egg.
Fry your egg whilst you spiralize or grate the zucchini.
Toss the zucchini with a little olive oil, balsamic and a little salt and pepper.
Pop the zucchini on the plate and top it with the egg, the pumpkin seeds and a sprinkle of chilli flakes if you’re using them.
Zucchinis get a bad wrap. They can bitter but they don’t have to be – by using a spiralzier means you don't eat the seeds, and that is where all the bitterness is!