Courgette Brunch Nests with Turkish-style Poached Egg

Each portion is 5pp/approx.200kcal

It's perfect for a Filling & Healthy day too.


You will need : (Per portion)

1 courgette

 Juice of 1/2 lime

Fresh dill

Black pepper

2 medium eggs

(you can substitute one of the eggs for egg white only which will save you 2pp/approx.50kcal)

100g Total 0% fat Greek yoghurt

1/2 a small chopped red chilli

(when buying chillies, the larger they are,  the less powerful they become)

1 Spring onion, sliced


Start by squeezing the lime juice into a mixing bowl.

Cut the courgette into fine strips straight into the lime juice using a julienne peeler.

Add one egg (or egg white if you substitute) and mix well to coat the courgette evenly.

Add lots of fresh dill, pulled off the stalk into small pieces. Season well with fresh black pepper.

Heap the mixture in a generous mound, into a hot frying pan misted with Frylight oil.

Using two spoons, make a clearing in the centre. This forms your courgette 'nest' to house the poached egg and yoghurt later.

Cook for 5 minutes on a medium-high heat until the courgette has browned and the egg has set. It will be rigid enough to flip over using a spatula, or you can pop it under a hot grill if you prefer. The second side will need another 5 minutes cooking time.

While the courgette nest cooks on the second side, poach the second egg.

I find the best technique is to add a little white wine vinegar to simmering water and break the egg into it. Cook for 3-4 minutes then lift out using a slotted spoon and drain on kitchen paper.

When you are ready to serve the dish, gently transfer the courgette nest onto the plate.

Dollop the cool yoghurt right into the central space.

Place the hot poached egg on top of the yoghurt.

Scatter with the chopped fresh chilli and spring onion. Add as much or as little chilli as you wish.