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A poached egg sitting on a bed of lightly sautéed zoodles (courgette/zucchini noodles), with a drizzle of truffle infused olive oil.

And there you go. That’s the whole recipe. Minimum ingredients, maximum taste. What could be better for a light lunch? Just pop a courgette into the Spiralizer, sauté your zoodles for a few minutes, and top with a poached egg. A tiny drizzle of truffle oil and you have yourself a rather posh dish. If I may say so myself.

Over on the Greek side of the blog I’m having a little giveaway today. Actually it’s rather a fab one, as it’s for the new two-blade spiralizer by Paderno World Cuisine. It’s one of the new products in my Goodie Corner, and I’m super excited to have it. Can I just say it’s not even available on Amazon yet? I’m kinda proud of myself about that. And it’s such a cute little gadget.

Anyway, moving on to the poached egg zoodles… Super easy and delicious. If you’re currently smirking at your screen, saying things like “ yeah you come and poach the egg if it’s that easy”, let me say that you no longer need to feel intimidated by this method. Well, maybe you never did in the first place, but I know I did. That was before I knew the two things which will ensure the perfectly poached egg. The first is freshness. You have to get your hands on a super super fresh egg. Mine were given to me by my neighbour who keeps chickens in the field next to our house. You can’t get much fresher than that. I understand you might not all live next to chicken coops, but I’m sure you can find some fresh eggs, at a farmer’s market maybe or somewhere similar. If not, then go for the freshest ones you can find and be prepared that you might loose a bit of the egg white during cooking. It’s not the end of the world.

The second thing you need in order to poach a great egg, is vinegar. White wine is best, since it’s not as strong tasting as red. You pour some into the boiling water. This is a fab trick. And the taste won’t transfer to the egg. Not that I would mind if it did. So be mindful of these two things and follow the steps below to a yummy, healthy and light lunch. Or dinner. In which case I would go for two eggs to fill me up.


200 gr courgette (zucchini), weighed after ends were cut off

1 tsp butter

1 or 2 eggs

2-3 Tbs white wine vinegar

1/2 tsp truffle oil

salt and pepper to taste

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You can substitute with olive oil if you prefer.

Step 1

Spiralize the courgette with the thin noodle blade. Heat a small pan over medium heat. When hot add the butter and zoodles. Sautee for about 3 minutes or until just beginning to soften. If you leave them longer they might release water afterwards.

Step 2

In the meantime poach the egg. Bring a small pan of water to the boil, and then turn the heat to medium. Add the vinegar. You want the water to be on a strong simmer, not boiling. Crack the egg into a small bowl and carefully pour into the water towards the side of the pan. If the white goes all over the place your egg wasn’t very fresh. Help it stick to the egg with a spoon but don’t fret, it’s not the end of the world. If you are doing two eggs crack the second into the bowl and repeat. Let them cook for 3 minutes for a runny yolk. Remove with a slotted spoon and gently place on kitchen paper to absorb the water. Transfer to the top of your zoodles.

Step 3

Drizzle with a few drops of truffle oil and season to your tasting. Serve immediately.

Note: The tips and method for poaching the egg are from the blog Stonesoup.

The giveaway on the Greek blog is only open to residents of Greece.

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