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Herby Pesto Zucchini & Egg Nests

A quick gluten free breakfast made with zucchini noodles, eggs, and fresh pesto. 

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients

Zucchini Noodle Nests & Eggs

  • 2 tbsp olive oil
  • 2 small to medium zucchini
  • 4 eggs
  • 3-4 tbsp pesto
  • salt and pepper to taste

Herby Pesto

  • 2 cups packed fresh basil
  • 1/3 cup pine nuts *substitute unsalted walnuts or sunflower seeds
  • 1 tsp lemon juice
  • 2 cloves garlic I prefer blanched garlic, but raw works too!
  • 3 tbsp grated parmegiano reggiano
  • 1/3 cup extra virgin olive oil
  • 1/4 tsp black pepper

Instructions

Make the Pesto

  1. In a food processor or blender, add the basil, nuts, lemon juice, garlic, and cheese. Pulse until fully broken down. 

  2. 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.

Zucchini Noodle Nests & Eggs

  1. 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.

  2. Heat the olive in a large pan over medium heat. 

  3. Add the zucchini to the pan and lightly sautée just until softened, about 1 minute. 

  4. 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.

  5. 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.

  6. Season lightly with salt and pepper, drizzle with homemade herby pesto, and serve.