Zucchini Egg Nests

December 31st, 2019 by Debbie Martilotta

Ingredients

  • 3 large zucchini or 4 small, to yield 6 cups spiralized
  • 1 tsp salt, more to taste
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp ground black pepper plus more to taste
  • Coconut oil, for greasing
  • 6 Farm Fresh eggs
  • Optional: Crushed red pepper, spices, fresh herbs like dill, cilantro, parsley for garnish

Instructions

  • Use a vegetable peeler or a spiralizer to slice the zucchini into noodles.
  • Place in a colander over a bowl and toss with sea salt until evenly coated.
  • Let the zucchini noodles sit for 20 minutes so they can sweat.
  • Preheat oven to 400 degrees F, and use coconut oil to generously grease a 6-cup jumbo muffin tin or 6 ramekins that are at least 3.5 inches in diameter.
  • Use your hands to squeeze the zucchini noodles to release as much moisture as possible.
  • Place in a bowl and add garlic powder, onion powder, and ground black pepper.
  • Carefully separate the egg whites from the yolk. The easiest way to do this is to crack an egg into your hand over a bowl, then pass the egg yolk from one hand to another until the whites drip down between your fingers into the bowl.
  • Place the yolks on a plate, and add the whites to the zucchini noodles and mix together.
  • Divide the zucchini noodles into the prepared muffin tin cups or ramekins. Create a nest and leave an indent in the center.
  • Carefully place a yolk in the center of each zucchini nest.
  • Sprinkle with more salt and pepper.
  • Bake for 15-20 minutes until the yolks are cooked to your liking.

courtesy of What Great Grandma Ate