Spiralized Potato and Zucchini Noodles Nests with Eggs
Make your breakfast a little bit more special with these gorgeous, nutritious, gluten free Spiralized Potato and Zucchini Noodles Nests with Eggs - they make a great Easter brunch idea too:)
Course Breakfast, Brunch, Snack
Keyword potato, spiralizer, zucchini
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Monika Dabrowski
60gCheddar cheeseor similar, grated
Sea salt and pepper to taste
To serve: chivesavocado, your favourite sauce, anything else you like at breakfast
Preheat the oven to 400 F/ 200 C/ gas mark 6. You will need a 6-cup muffin tray.
Spiralize the courgette, season and combine with the cheese in a large bowl. Set aside.
Peel and spiralize the potatoes. Place on 2 sheets of paper towel and toss gently to get rid of excess water.
Using a large non-stick frying pan (a pancake pan works well) heat up the oil and fry the spiralized potato over a medium heat for approx. 3 minutes, stirring all the time with 2 forks or tongs. Remove from the heat, season and add to the bowl. Mix well with the courgette (break the long 'spaghetti' if you have to).
Fill the muffin tray with the mixture, pressing gently and ensuring there is a little more mixture around the edges than in the middle. Crack the eggs and carefully pour one by one into each nest ensuring the yolk is in the middle. Season and bake for 15-20 minutes (depending on how you like your eggs).
Remove from the oven, run a knife around the edges of the nests and using a spatula take out the nests and place on individual plates. Sprinkle with freshly chopped chives, drizzle with your favourite sauce (ketchup works well) and serve with sliced avocados or simply on their own.