Roasted Zucchinis & Poached Eggs on Toast

Hearty and healthy, this dish makes for a great Sunday breakfast.

Serves 2 

INGREDIENTS

500g Zucchini Green, trimmed and cut into 2cm cubes
2 cloves garlic, crushed
2 tbsp Vasse Virgin Rich & Robust Cold Pressed Extra Virgin Olive Oil
1 tbsp lemon juice
6 basil leaves, shredded
Danish Organic Free Range Eggs
2 slices Rustic Wholemeal Bread with Sunflower Seeds
Sriracha chilli sauce, to serve (optional)

METHOD

  1. Preheat the oven to 220°C. Toss the zucchini with the garlic and oil. Season and spread out on a large parchment-lined baking tray. Roast for 30 minutes, stirring halfway. Once golden, sprinkle with the lemon juice and crush very lightly with the back of a fork. Stir through the basil.
  2. To poach the eggs, fill a large saucepan with boiling water and set over a low heat (it should be steaming, but not bubbling). Crack in the eggs and leave for 3-4 minutes until the whites are set. Lift out with a slotted spoon and pat dry on kitchen paper.
  3. Toast the bread and pile up with the zucchini. Sit a poached egg on top, grind over a little black pepper and sea salt flakes and finish with a little chilli sauce, according to taste.

Recipe and Image Credit: Waitrose


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