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Annabel Karmel
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Poached Egg Courgetti

This simple curly courgetti recipe will have the whole family in a twist! Topped with a runny poached egg, this nutrient-packed bowl of goodness is fast food at its best.

Click here for more simple twists on everyday eggs.

British Lion eggs are approved by the Food Standards Agency to be served runny to pregnant women, babies, young children and elderly people.

Vegetarian
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Prep Time: 10 minutes
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Cook Time: 10 minutes
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Serves: 2
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Great for:  Toddler Recipes 12-18 Months 18 Months-2 Years
Ingredients
1 tbsp olive oil
1 small onion, finely chopped
1 clove garlic, crushed
2 large courgettes, spiralized
100g mixed cherry tomatoes in a variety of colours, halved
Small bunch basil, finely chopped
1 tbsp pesto

Poached egg

2 medium British Lion eggs
1 tsp white wine vinegar
Method
  1. Heat the oil in a large frying pan. Add the onion and garlic and fry for 5 minutes.
  2. Add the spiralized courgettes to the pan and fry for 3 minutes over a high heat.
  3. Add the tomatoes and stir for a few minutes.
  4. Remove from the heat. Add the basil and pesto.
  5. Bring a pan of water to the boil and add the vinegar. Lower the heat to a gentle simmer.
  6. Crack an egg into a bowl. Stir the water to create a gentle whirlpool and slowly tip the egg into the centre. Repeat for the second egg.
  7. Poach each egg for 3 to 4 minutes, then lift each egg out with a slotted spoon and drain on kitchen paper.
  8. For each portion, spoon the courgetti into two small bowls and top with a poached egg to serve.

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