BREAKFAST ZOODLES

Preparation time:

15 minutes

Seasonings used:

Sally

Putting zoodles as a base for your breakfast bowl makes for a super speedy morning meal while also being full of fibre and nutrients to start your day. Serving it with creamy avo, roasted tomato, spinach and of course a soft poached egg makes for quite the start to your day!

    What you need:
  • 2 zucchinis, spiralized
  • cherry tomatos on a vine
  • 1 Tbsp olive oil
  • 1/2 cup white vinegar
  • 1 fresh egg
  • 1/2 an avocado
  • handful of basil leaves
  • juice of 1 lemon
  • large handful of spinach
  • 1 tsp coconut oil
  • Sally Ranch Seasoning
    How to make:
  • Preheat the oven to 190c and roast the tomatoes with olive oil in the oven for 10 minutes or until just blistered.
  • Meanwhile, bring a small pot of water to the boil and add the vinegar.
  • To make the avocado sauce, blend the avocado, lemon juice and basil until creamy. Add water to thin it out if necessary.
  • Heat 1 tsp coconut oil in a fry pan and saute the spinach, add the zucchini and cook for 4 minutes.
  • Meanwhile, poach your egg by cracking the egg into simmering water. Cook for 2 minutes, or 2.5 minutes for large eggs. Use a slotted spoon to remove and drain on some paper towel.
  • To serve, toss the avocado sauce through zoodles and spinach, serve with the tomatoes and poached egg and sprinkle with Sally seasoning.

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