Gourmet Australian Brunch: Avocado Smashed Eggs on Herbed Zucchini Noodles (Paleo-friendly)

Allergens

Eggs

Ingredients

• 1. 4 large zucchinis, spiralized into noodles 2. 4 large eggs 3. 2 ripe avocados, sliced 4. 1/4 cup fresh basil leaves, roughly chopped 5. 1/4 cup fresh parsley, chopped 6. 1/4 cup cherry tomatoes, halved 7. 1 tablespoon olive oil 8. Salt and pepper, to taste 9. Crushed red pepper flakes (optional)

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the spiralized zucchini noodles and cook for 4 5 minutes or until slightly softened but still al dente. Season with salt and pepper to taste. Remove from heat and set aside.
2. In another skillet, gently crack each egg into a separate small bowl. Gently pour the eggs into the skillet and cook over low heat for 3 4 minutes or until the whites are set but yolks are still runny. Season with salt and pepper to taste.
3. Divide the cooked zucchini noodles among four plates, creating a bed for the eggs. Top each plate with two slices of avocado.
4. Carefully transfer one smashed egg onto each pile of avocado on the zucchini noodles. Garnish with cherry tomatoes and a sprinkle of crushed red pepper flakes (if using).
5. Sprinkle chopped fresh basil and parsley over the top to finish the dish.

Chef’s Insight

The secret to perfect smashed eggs is to gently crack and pour them into the skillet, ensuring they cook evenly.

Notes

Ensure all ingredients are organic and locally sourced for optimal taste and freshness.