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Zucchini nests with egg and kale
Zucchini nests with egg and kale
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Quick, low-calorie dinner ideal for busy nights and perfect for a tasty weekend breakfast.
Ingredients:
  • 1/2 bunch kale, stalks trimmed
  • 2 zucchini, peeled into ribbons
  • 100g thinly sliced ham or pancetta
  • 200g fresh ricotta
  • 6 eggs
  • 60g goat’s cheese or Persian feta, crumbled
  • 2 green shallots, chopped
  • 40.00 ml fresh lemon thyme leaves
  • Olive oil, to drizzle
  • Crusty bread, warmed, to serve
Instructions:
  • Preheat the oven to 180C/160C fan forced. Lightly grease a large baking dish or roasting pan, then evenly layer kale on the tray. Gently form 6 zucchini nests and place them among the kale.
  • - Nestle the ham or pancetta in each zucchini nest, then generously dollop the ricotta on top. - Gently crack an egg into each zucchini nest. - Sprinkle goat’s cheese, shallot, and lemon thyme over the top. - Finish with a drizzle of olive oil. - Bake for 15-20 minutes until golden and eggs are cooked to your preference.
  • Arrange the zucchini nests and kale on individual serving plates. Enjoy with freshly baked crusty bread.

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