Time to use our Mandoline! Ready, set, courgetti!
My lovely boyfriend suggested this combo when I had the hunger shakes and was about to start crying because I couldn't find anything to eat! (as you do).
This recipe is super quick and easy - providing you don't go wasting time with a julienne peeler and skip straight to a reliable mandoline! The honeyed tomato is a simpler version of my tomato salsa recipe (also on my blog). And poaching an egg is made easy - and pretty! - by using a silicone mould.
Eggs are full of protein so they make a great energy and strength building boost alongside courgette (otherwise known as a zucchini, which is a fruit didn't you know?) Courgette are a good source of potassium as well as having value as an anti-oxidant. I even sprinkled on some pine nuts for a beautiful buttery flavour, with the added bonus of them being bad cholesterol lowering, appetite suppressing and containing skin protecting Vitamin E.
Recipe (serves 1)
1 egg
1 courgette sliced into ribbons (with a mandoline for your sanity if not your fingers!)
drizzle extra virgin olive oil
5 cherry tomatoes (cut into quarters)
tsp honey
generous pinch of chilli flakes
tbsp pine nuts
Method
1. Boil water in a pan, crack egg into silicone mould and then float in boiling water (carefully!), replace lid and set timer for 6 minutes.
2. Cook the tomatoes in the oil for a couple of minutes and then add the honey and chilli flakes. Remove from the heat when they reach the consistency you like. (I like them mushy like a sauce but many people favour them chunky).
3. Meanwhile, throw your courgette into a wok or large pan and keep it moving to warm it through. (Note: takes around 3 minutes and depending on your courgette's juiciness).
4. You may need to drain your courgette slightly before adding the honeyed tomato sauce to it now.
4. When your egg timer beeps, tip the sauce covered courgette onto your plate and carefully remove your egg (tipping out any water that got into the mould with it) and place it on top with your sprinkle of pine nuts. Yum!
2. Cook the tomatoes in the oil for a couple of minutes and then add the honey and chilli flakes. Remove from the heat when they reach the consistency you like. (I like them mushy like a sauce but many people favour them chunky).
3. Meanwhile, throw your courgette into a wok or large pan and keep it moving to warm it through. (Note: takes around 3 minutes and depending on your courgette's juiciness).
4. You may need to drain your courgette slightly before adding the honeyed tomato sauce to it now.
4. When your egg timer beeps, tip the sauce covered courgette onto your plate and carefully remove your egg (tipping out any water that got into the mould with it) and place it on top with your sprinkle of pine nuts. Yum!
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Healthy Food Love, Fayerie Faye x
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