Zucchini-tagliata with poached egg
easy plantbased recipe made in less than 15 minutes
Servings: 2 people
Ingredients
- 4 zucchini medium-sized
- ¼ onion
- 40 g dried tomatoes
- 1 hand sunflower seeds
- 2 eggs
- 1 tbsp white wine vinegar
- parsley
Dressing:
- 1 lemon
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp olive oil
- 1 tsp mustard
- parsley minced
Instructions
- Cut the dried tomatoes into little stripes.
- Take the zucchini and cut them along the long side into 0,3 cm thick stripes and grill them in a grill, a toaster or a hot pan for 2-4 minutes until they are lightly cooked.
- Cut the onion in thin half rings and grill them together with the zucchini.
- In a saucepan start to boil some water with the vinegar and 1 tsp of salt.
- Break the eggs and put them each of them in a different little cup.
- When the water in the saucepan boils, take a trowel or a spoon and turn it around in the saucepan until a swirl in the middle develops. Take a cup with an egg and pour it into the middle of the swirl. This should happen fast, because otherwise the swirl starts to dissapear before the egg is in the boiling water.
- Reduce the heat to medium and let the egg cook for two minutes. Then carefully fish the egg out of the water with a sieve. Repeat this steps with the other egg.
- Mix well all the ingredients for the dressing.
- Start to plate the dish with the grilled zucchini and onion, spread the sunflower seeds and the dried tomatoes on the grilled vegetables and the poached egg into the middle of the plate. Pour the dressing over the plate and garnish with some parsley.
