My friend Elise and I used her new spiralizer to make this veggie-based breakfast treat: zucchini noodles, sweet potato hash and an over-easy egg. I got my first spiralizer this year from my good friend and nutrition coach Georgie Fear of One-By-One Nutrition, a habit-based nutrition course. Georgie encouraged me to add vegetables to every meal, and the spiralizer helped me take on that challenge!
I usually make eggs with green onion and plenty of kale for breakfast, but when I do not have eggs in the morning, I often crave them by dinner-time. You can try this Easter-inspired egg nest recipe for any time of the day. This recipe idea came to me while I was enjoying dinner with my husband, Alex, on Easter Sunday. The following Monday, Elise and I got together for a quick dinner. We added sweet potato to give this meal more staying power. Sweet potato has about three times as many carbohydrates per serving as zucchini, and almost twice as many carbs as a 2 oz serving of pasta. Pesto sauce is very rich and satisfying, and complements the nutty, sweet flavor of the potato. We used store-bought pesto to save time after rowing practice, but if you have the time, try making your own pesto using the KitchenAid Classic Pesto recipe.
Over-Easy Egg Nest – serves 2
If you do not have a spiralizer, you can make noodles by peeling the skin off of the zucchini, and then continuing to peel until you reach the seed center. With the peeler, you will get pappardelle-like noodles. We also successfully spiralized a sweet potato, but for this dish I like the contrasting textures of spirals and shredded pieces.
You will need:
- 6 medium zucchini
- 1 sweet potato
- 1 T olive oil
- salt and pepper to taste
- 1 T pesto (homemade or jarred), plus more to taste
- 3 eggs
- parmesan cheese
- 1 1/2 t hot red pepper flakes
- Wash zucchini and chop off ends. Halve the zucchinis to make it easier to spiralize them. Spiralize zucchinis according to your device instructions.
- Peel sweet potato and chop in half. Shred both halves using a cheese grater, set aside.
- Heat a large pan over medium and add half of the olive oil. Add your pile of zucchini noodles, with salt and pepper to taste. Add ½ cup water and cover to steam the zucchini, stirring occasionally.
- Meanwhile, heat a small pan over medium heat and add remaining oil. Toss in your shredded sweet potato with salt and pepper to taste. Stir constantly to keep potato from sticking, until shredded potato pieces begin to soften and brown.
- Check on your zucchini noodles after about 5 minutes, they should be turning translucent and softening.
- Remove sweet potato hash from heat and set aside.
- Prepare your egg in the sweet potato pan. We used just one egg per serving and cooked it for just 2-3 minutes per side so that the yolk would still run.
- Add 1 T pesto to zucchini noodles and stir.
- Remove zucchini noodles from heat and transfer about ¼ of the noodles to a serving dish. Add another small dollop of pesto and then top with one third of your shredded sweet potatoes. Add your egg to the top of the pile, and sprinkle with shredded parmesan and about 1/3 of your hot red pepper flakes per serving.