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I recently bought a spiral slicer. I meant to buy a nonstick pan, but ended up with a spiral slicer instead. A girlfriend of mine was hosting a Pampered Chef party and lured by the promise of free salsa (this girl makes amazing salsa), and thinking I might choose to get a new nonstick pan to keep after we transition to stainless steel, I went and found what is probably one of my new favorite kitchen toys for now.garlic zucchini 1

After my slicer came in, I couldn’t wait to cook something, but didn’t want to start with the Godfather’s suggestion of curly potato chips. Something healthier please, especially since the test kitchen has been open, so we’ve had to sample our fair share of sweets.garlic zucchini 2

A little organic zucchini, a few cloves of garlic, some walnut oil, a farm egg, cheese if you’d like, and dinner (or lunch) is served!

I’d like to include a little shout out to my favorite Pampered Chef consultant – Yvette Simmons! If you’d like your own slicer, or garlic press (I used that too in this recipe), visit her website by clicking here or check out her page on Facebook.

Garlic Zucchini Noodles with Poached Egg 

Serves 2

  • 2 small organic zucchini
  • 2 tsp walnut oil
  • 3 cloves fresh garlic, pressed or minced very fine
  • 2 eggs
  • salt, to taste
  • Feta cheese (optional)
  1. Slice your zucchini with your spiral slicer while you heat the 2 tsp walnut oil in a large skillet over medium heat.
  2. Add the zucchini and garlic to the skillet and cook, stirring occasionally, until the zucchini is soft and slightly translucent, about 5-7 minutes. Salt, plate, and set aside while you poach the eggs
  3. While the zucchini is cooking, boil water in a small sauce pan (filled about 2/3 of the way) for the poached egg.
  4. Add 1 tbsp white vinegar to the water to help hold the egg together during poaching.
  5. Crack the first egg into a small bowl. Stir the boiling pot of water to create a whirlpool, slide the egg into the center of the whirlpool and gently help guide any wandering strands of egg white back towards the yolk. Cook for 3-5 minutes until you’ve achieved the desired level of “done-ness”. Remove the egg with a slotted spoon and place on top of one of the plates of zucchini. Repeat with the remaining egg
  6. Add cheese if desired and serve immediately.

 

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