A quick gluten free breakfast made with zucchini noodles, eggs, and fresh pesto.
In a food processor or blender, add the basil, nuts, lemon juice, garlic, and cheese. Pulse until fully broken down.
Turn the food processor to low, and slowly pour in a steady stream of the olive oil until fully combined. Season to taste with salt and pepper.
Cut the stem off the zucchini and spiralize on the smallest setting. Roughly chop the pile a few times so the noodles aren't too long.
Heat the olive in a large pan over medium heat.
Add the zucchini to the pan and lightly sautée just until softened, about 1 minute.
Using a spatula or wooden spoon, separate the zucchini into four round piles on the skillet. Make a small well in the middle of each one. Crack an egg into each well.
Cover and cook untouched for about 3 minutes. When the whites are set and the yolks are still runny, they're ready, but if you prefer your yolks cooked more, break the yolks before you cover the pan.
Season lightly with salt and pepper, drizzle with homemade herby pesto, and serve.