Zucchini Cake with Kale, Tomato, Poached Egg, and Radish Green Pesto

Wow, what a long title, fills your mouth with words, and this recipe will fill your mouth with wonderful flavors! This is the second time I’ve tried to make a poached egg, and I have definitely found a better method this time! This recipe is another take on a great brunch classic. After eating really unhealthy this week I wanted to make a really clean, tasty, and filling breakfast. This incorporates that, it will fill up without filling you out!

Ingredients:

  • 2 eggs
  • 1/2 zucchini, shredded
  • 1/2 small onion, shredded
  • a few pieces of kale (or spinach)
  • 1/2 fresh tomato
  • a few bits of either raw or roasted red pepper
  • 1 teaspoon radish pesto
  • spices, garlic, parsley, salt and pepper

How to:

For the poached egg:

  1. In a deep walled frying pan, fill with a few inches of water and bring to a boil
  2. Once the water is boiling, turn the temp down so the water is still hot but not rolling boiling.
  3. Drop the egg in and let cook for 3-4 minutes or longer if you want a hard cooked yolk.
  4. When done top on top of everything.

For the zucchini cake:

  1. With the shredded zucchini and onion, mix in 1 egg, a bit of cheese, parsley, garlic, and salt and pepper.
  2. I have a really small frying pan that I cooked mine in, but if you do not, just form into a cake and fry on any frying pan.
  3. cook on medium heat for about 6 minutes on each side until golden brown on both sides

Assembly:

  1. Assemble everything on top of the zucchini cake, with the poached egg, then the pesto on top.
  2. That was easy!!

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