Poached Eggs Over Zucchini Noodles, Asparagus, Avocado, and Basil Spinach Pesto


This is a fun brunch meal that I whipped up using some leftovers I had in the fridge. I roasted a bunch of asparagus the other day, and it was nice having the leftovers to throw into other meals. I also had leftover zoodles, which kept amazingly in the fridge (I hadn't cooked them yet). Poaching eggs is an art to be learned, but this is a simple way of doing it that doesn't require any other tools, and even if they don't come out perfectly shaped, they will taste delicious! If you don't feel like attempting to poach them, you can also top this dish with a fried egg or soft-boiled egg, or nix the eggs altogether if you're vegan.

Ingredients (serves 1-2)

  • 9 spears of mini asparagus
  • 2 tablespoons extra-virgin olive oil
  • 1 large zucchini
  • 1/2 avocado
  • 2 cage-free eggs
  • Ingredients for Pesto
  • 1/2 cup spinach
  • 1/2 cup basil
  • 1 tablespoon pine nuts
  • 1 clove of garlic
  • 2 tablespoons extra-virgin olive oil
  • Juice of 1 lemon
  • 1 tablespoon filtered water

1. To cook asparagus, preheat oven to 425 degrees. Drizzle 1 tablespoon of olive oil over asparagus spears, and roast for 15-20 minutes.

2. Cut off both ends of zucchini and slice in half. Spiralize using a straight noodle blade, so the noodles come out thick and wavy. Heat up 1 tablespoon of olive oil in a large pan on medium heat. Add zucchini and cook for 3 to 4 minutes or until they are beginning to get soft, but not wilted. Place into a large bowl. 

3. Prepare pesto by blending all ingredients together until smooth. Set aside.

4. When asparagus is finished, chop into small pieces. Dice avocado, and top zucchini with asparagus and avocado.

5. To make poached eggs, fill up a shallow pot or wide pan with 1 to 2 inches of water. Bring to a boil. Crack an egg into a ramekin, and lower water heat to just below a boil. Slow transfer egg from ramekin into pot, and cook for about 4 to 5 minutes. Remove egg with a slotted spoon, and add to zucchini bowl. 

6. Drizzle pesto over bowl and enjoy warm.