Another addition to a delicious, healthy simple breakfast.
Ingredients for 2 servings.
2 Courgettes trimmed and cut into small cubes
2-4 Garlic cloves crushed
2 tbsp of Olive oil
1 tsp of lemon juice
6 Basil leaves, shredded
2 Eggs
2 slices of wholemeal or sourdough bread
Salt & Pepper for seasoning
Chilli sauce to drizzle over the top (optional)
Method
Preheat oven to 220C, gas mark 7. In a bowl, toss the courgettes with garlic and oil. Season with salt and pepper and place it on a baking tray. Roast for 30 minutes, stir halfway until golden. Take it out, sprinkle with lemon juice and basil and mix well.
Poach the eggs. Set a large pan of water over medium-low heat. Add some vinegar. Once its steaming (but not bubbling) crack in the eggs and leave for 3-4 minutes, until the whites are set. Carefully lift it out with a slotted spoon and drain.
Toast the sourdough and spoon over the courgettes mixture. set a poached egg on top of each slice, season and finish with little chilli sauce.
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