American•healthy
Poached Egg with Truffle Salt Grilled Zucchini
This poached egg with truffle salt grilled zucchini recipe proves that breakfast doesn't have to be complicated to be delicious.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 large zucchini
- 4 eggs (poached)
- 16 cherry or plum tomatoes (halved)
- 2 tbsp olive oil
- handful fresh basil leaves
- 1 tsp truffle salt
- pepper (to taste)
Instructions
- 1
Poach your eggs (3-min eggs are my favorite), then set aside in a bowl or luke-warm water.
- 2
Using either a mandoline or a vegetable peeler, slice your zucchini into thin ribbons. Lightly brush olive oil on both sides, then sprinkle with truffle salt and pepper.
- 3
Heat your grill pan on medium-high heat. Place the zucchini ribbons on the grill pan for approximately 30 seconds, then flip. Remove and divide evenly between four plates.
- 4
Place your tomatoes on the plate, then top with a poached egg and a few leaves of basil. Add any additional pepper before serving.