Oh la la: Zucchini Noodles & Poached Eggs

Sometimes, a girl’s just gotta pat herself on the back. The other day was total kitchen zen. Successfully poaching an egg left me feeling like a super kitchen ninja. Using that egg to top off a tasty dish, enjoyed on the back porch (in pre-scorching weather), was just well, the…egg on top? (doesn’t quite have the same ring to it as icing on top, eh?)

I will admit that, prior to this meal, I had only tried egg poaching once. It was a disaster. As soon as I plopped the egg in, I panicked as its white started to float in all different directions, failing to coalesce into something resembling the poached egg of my dreams. So far from those dreams, in fact, that I didn’t even give the egg a chance, and yanked it, half-cooked, from the pan into the trash. Had I read Smitten Kitchen’s egg poaching how-to prior to that experience, I would have known that one of the major rules of egg poaching is DON’T PANIC! (First rule: don’t boil your water. I violated both rules that day). With the tutorial in hand, I quickly went from egg poaching novice to egg poacher extraordinaire.

Anyway, the following dirtied a fair bit of pans, but it was one of those relaxed, I’m-enjoying-cooking-this-deliciousness dirtying of pans. So, this is best pursued when you have 30-45 minutes to leisurely pull things together.

Zucchini Noodles & Poached Eggs
Serves 2

Infused Olive Oil

  • Olive oil (few tablespoons)
  • a few basil leaves, sliced
  • pinch red pepper flakes
  • 1-2 cloves garlic, sliced

Zucchini Noodles

  • A few zucchinis (2 large, or ~4 small)
  • kosher salt
  • 4-5 oz. pork sausage
  • 1/2 small (or 1/4 large) red onion, chopped
  • 1-2 T. pine nuts, toasted or raw
  • handful of cherry tomatoes, quartered or halved
  • salt & pepper

Poached Eggs

  • 1-2 T. white vinegar
  • 2-3 eggs
  1. Set a small saucepan on the stove over LOW heat (I use 1.5 or so on my stove). Add your olive oil and your aromatics. Let this sit for ~45 minutes on low. The flavors will slowly infuse and you will end up with delicious olive oil to coat your noodles.

    Oil infusion

  2. Use a julienne peeler or spiral slicer (or, if you are super patient or like torturing yourself, a knife and some bad-ass knife skills) to transform the zucchini into noodle-y strips. Avoid the seedy hearts (I put them in a container to slice up later for egg dishes and stir fries). Place the zucchini noodles in a colander and salt liberally. Set aside for 3o minutes to let salt pull out excess moisture. Once they have been sitting for 30 minutes, RINSE and thoroughly squeeze out moisture.

    From humble zucchinis…

    …to noodle-y goodness!

  3. Poach your eggs. Drain and set aside.

    DON’T PANIC about the egg jellyfish

  4. In a medium saucepan, brown your sausage. Once browned, add in the red onion and cook until translucent. Stir together with zucchini noodles. Pour infused oil on and toss to coat. (Noodles only need about 2-3 minutes in the pan, you are just trying to heat them up).
  5. Place noodles on plate, top with a poached egg (or two), tomato slices, and pine nuts. Sprinkle with salt and pepper to taste.
  6. Enjoy!


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