Craving a breakfast revolution that's both Instagram-worthy and incredibly delicious? Get ready to transform your morning routine with Zucchini Noodle Egg Nests - the low-carb, high-flavor sensation that will make your taste buds dance and your health-conscious heart sing! These magical little nests combine the freshness of spiralized zucchini with perfectly baked eggs, creating a dish that's not just a meal, but a culinary masterpiece that proves healthy eating can be absolutely mouthwatering.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium zucchinis
- 4 large eggs
- 1/2 cup grated cheese
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Begin by preparing your ingredients. Rinse the zucchinis under cold water and pat them dry with a paper towel. Using a spiralizer or a vegetable peeler, create zucchini noodles (zoodles) from the zucchinis. Aim for about 4 cups of zoodles.
- Once you have your zoodles, place them in a clean kitchen towel or paper towel and gently squeeze out excess moisture. This step is crucial to prevent the nests from becoming soggy.
- In a large mixing bowl, combine the drained zoodles with half of the grated cheese, salt, and pepper to taste. Mix well until the zoodles are evenly coated with the cheese and seasoning.
- Preheat your oven to 400°F (200°C). While the oven is heating, prepare a baking sheet by lining it with parchment paper or lightly greasing it with olive oil.
- Using your hands, form the zoodle mixture into small nests on the prepared baking sheet. Aim for about 4 nests, making a small indentation in the center of each nest for the egg.
- Drizzle a little olive oil over the nests to help them crisp up while baking. Optionally, sprinkle a little more cheese on top of each nest for added flavor.
- Place the baking sheet in the preheated oven and bake for about 10 minutes, or until the zoodle nests are slightly golden and firm to the touch.
- Once the nests are baked, carefully remove the baking sheet from the oven. Crack an egg into the center of each nest, being cautious not to break the yolk.
- Return the baking sheet to the oven and bake for an additional 5 minutes, or until the egg whites are set but the yolks are still slightly runny (or longer if you prefer firmer yolks).
- Once the nests are done baking, remove them from the oven and let them cool for a minute. Carefully transfer the nests to serving plates.
- Garnish with any remaining grated cheese, additional salt and pepper, or fresh herbs if desired. Serve warm and enjoy your delicious Zucchini Noodle Egg Nests!
Tips
- Moisture is the enemy of crispy zucchini nests! Always thoroughly squeeze out excess water from your zoodles using a clean kitchen towel or paper towels to ensure a crisp texture.
- Use a spiralizer for the most uniform zucchini noodles, but a vegetable peeler works perfectly fine if you don't have one.
- For extra flavor, experiment with different cheese varieties like parmesan, pecorino, or a sharp cheddar.
- Watch your egg nests carefully in the final baking stage - the difference between perfectly runny and overcooked yolks is just a minute or two.
- If you're meal prepping, you can prepare the zucchini nests ahead of time and add eggs just before baking to save time in the morning.
- For added nutrition, sprinkle some fresh herbs like chives, parsley, or basil on top before serving.
- Use a non-stick baking sheet or parchment paper to prevent the nests from sticking and make clean-up a breeze.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 4g
Protein: 13g
Fat: 13g
Saturated Fat: 5g
Cholesterol: 220mg
