As spring approaches you might be thinking about spring cleaning your house and de-cluttering your life a bit. That is one reason why I love this season – it’s all about simplifying and getting a fresh new start. When I thought of a recipe that would embody what spring is all about, I thought of this baked egg and zucchini “nest” spring breakfast recipe that we have made for a diabetic client. It’s not only easy to make, but it’s made with simple and fresh ingredients. No preservatives, added colors, or refined sugar, just pure simple goodness from nature. Another reason why this recipe is perfect for spring is because instead of a sugary breakfast cereal or muffin, it’s savory and won’t spike your blood sugar levels, so you can check “spring cleaning” your health off your list.
You can make these nests individually, but I find that it’s easier to just make them in a pan. I use my spiralizer to get these beautiful zucchini strands, but you could also use julienne peelers.
Baked Eggs and Zucchini Nests
Serves: 4
Ingredients:
4 cups zucchini spirals
1/2 cup Asiago cheese
4 eggs
salt and pepper to taste
Directions:
- In a heavy saute pan (I recommend cast iron) add the spiralized zucchini and create four depressions for the eggs. In other words you are making little “nests.” See why this is the perfect spring breakfast recipe?
- Sprinkle with Asiago cheese or omit if you are wanting to make this dairy free.
- Next, break one egg into each depression or zucchini nest. Then cover and cook for 3-4 minutes or until the eggs are cooked to your liking and the bottom is crispy.
See how ridiculously easy that was? Sometimes the simple recipes are the best ones!