Vegetable Nests with Poached Egg
from Paulina
Light, hearty, and satisfying: These poached eggs with crispy vegetable nests and fresh spinach-avocado mix are the perfect breakfast for an energetic start to the day.
Nutritional values per serving
284
calories
11.3 g
protein
15 g
carbohydrates
0.66 oz
Fat
preparation
-
1
Coarsely grate sweet potato and zucchini. Place in a cloth and squeeze thoroughly. This is important, otherwise the nests will not be crispy. Mix the vegetables with salt and pepper.
-
2
Form two nests from the mixture. Heat olive oil in a pan. Fry the nests over medium heat for 3–4 minutes per side until golden brown and stable.
-
3
Prepare the spinach mix: Heat oil in a second pan. Briefly sauté garlic. Add spinach and cook only until wilted. Remove pan from heat. Cut avocado into pieces and fold in. Season to taste.
-
4
Poaching eggs: Bring water to a boil, then remove from heat. Carefully crack eggs individually into the water. When the egg whites begin to set, return the pot to low heat. The water should only be gently simmering. Remove after 3–4 minutes.
-
5
Place a poached egg on a nest of vegetables. Serve with spinach and avocado mix on the side.