A nest is the perfect shape for holding an egg – just take it from nature.
If you’re not familiar with zoodles, they’re basically zucchini (or another squash) that’s been cut with a spiralizer to make them into long stringy noodle shapes. I don’t like to think of zoodles as a replacement for anything. I think they’re good as their own category, and you can do so much with them. Sauté them and use them as a base for some sauce and protein, or do what I did here – bake them with eggs for a great morning meal!
This is a really easy breakfast to prepare, and it looks so cute! I love recipes that hit on both of those things.
Zoodle nests with gooey baked eggs
- Spiralized zucchini Buy at the store or make your own using a spiralizer
- 2 Eggs
- Avocado oil
- Salt and pepper to taste
- Chopped chives to sprinkle on top
- Preheat oven to 350F
- On a greased baking sheet, arrange the zoodles into two nest shapes, with a well in the middle to hold the egg.
- Spray the zoodles with avocado oil and season with salt and pepper.
- Bake the zoodles alone for 10 minutes.
- Remove from oven and crack an egg into the middle of each nest.
- Bake for another 10-12 minutes, until the egg is set but the yolk is still gooey.
- Top with more salt and pepper, and sprinkle with fresh chives.