Courgetti with avocado sauce and poached egg

Serves: 2

Prep Time: 25 mins

Ingredients

  • 2 courgettes, ends trimmed and spiralized
  • 1 large avocado
  • 1/4 cucumber, chopped
  • 1 lemon, juiced
  • salt and pepper to taste
  • 2 eggs (one per person)
  • 2 fresh red chillis
  • 1/2 tsp celery salt

This Courgetti with avocado sauce and poached egg recipe was the result of my new spiralizer arriving and my love of the classic breakfast/brunch favourite avocado and poached egg on toast.

If you don’t have a sprialiser I highly recommend getting one. They are affordable and let you make a whole host of delicious dishes as well as being very easy to use and clean. The perfect kitchen gadget!

Courgettes contain a high volume of water, fibre, vitamin C, beta-carotene and are low in calories so they are an ideal light cleansing food. Additionally, the manganese they contain helps the body metabolise protein and carbohydrates, digest fat and contributes to sex hormone production. While the anti-oxidant rich avocados are anti-inflammatory and fight free radical damage. If that wasn’t enough nourishment for you the egg (which is one of the few food sources of vitamin D) is an excellent source of quality protein. Making this dish a powerhouse of nourishment!

No spiralizer? Don’t worry. Just use a grater instead until you can afford the real machine, which you can purchase online here.

Method

  1. Spirialize your courgettes in your lovely spiralizer, or grate them if you don’t have one. Place the courgette spirals into a large bowl, drizzle over half of your lemon juice, then mix together well. Set this to one side for at least 10 minutes.The lemon juice helps to break down the raw courgette. If you would prefer to have cooked courgetti then pop it in a pan with the lemon juice on a medium heat to cook for 10 minutes instead.
  2. In a food processor combine the avocado, celery salt, cucumber and the rest of the lemon juice.
  3. Add the avocado mixture to the bowl with the courgette spirals, sprinkle over the fresh chilli then toss everything together ensuring the spirals are fully coated.
  4. Now place your egg on to poach. Most people tend to have their own method. I poach my eggs by placing them into lightly boiling water for 3 minutes (as in just little bubbles at the bottom of the pan). The runnier they are the more the nutrients are preserved, so try to have a runny egg if you can.
  5. Decant your avocado courgetti into separate bowls to serve and garnish with a poached egg, then season with pepper. Enjoy!

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