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5.0 from 12 votes

Poached Egg with Truffle Salt Grilled Zucchini

This poached egg with truffle salt grilled zucchini recipe proves that breakfast doesn't have to be complicated to be delicious.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 162 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 3 large zucchini
  • 4 eggs poached
  • 16 cherry or plum tomatoes halved
  • 2 tbsp olive oil
  • Handful fresh basil leaves
  • 1 tsp truffle salt
  • pepper to taste

Instructions

    Cup of Yum
  1. Poach your eggs (3-min eggs are my favorite), then set aside in a bowl or luke-warm water.
  2. Using either a mandoline or a vegetable peeler, slice your zucchini into thin ribbons. Lightly brush olive oil on both sides, then sprinkle with truffle salt and pepper.
  3. Heat your grill pan on medium-high heat. Place the zucchini ribbons on the grill pan for approximately 30 seconds, then flip. Remove and divide evenly between four plates.
  4. Place your tomatoes on the plate, then top with a poached egg and a few leaves of basil. Add any additional pepper before serving.

Nutrition Information

Calories 162kcal (8%) Carbohydrates 7g (2%) Protein 7g (14%) Fat 11g (17%) Saturated Fat 2g (10%) Cholesterol 163mg (54%) Sodium 81mg (3%) Potassium 592mg (17%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 865IU (17%) Vitamin C 41.8mg (46%) Calcium 56mg (6%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 162

% Daily Value*

Calories 162kcal 8%
Carbohydrates 7g 2%
Protein 7g 14%
Fat 11g 17%
Saturated Fat 2g 10%
Cholesterol 163mg 54%
Sodium 81mg 3%
Potassium 592mg 13%
Fiber 1g 4%
Sugar 5g 10%
Vitamin A 865IU 17%
Vitamin C 41.8mg 46%
Calcium 56mg 6%
Iron 1.8mg 10%

* Percent Daily Values are based on a 2,000 calorie diet.