Zucchini noodles in garden herb pesto with poached eggs and feta
ByronTalbott · ♥ 844 likes · 17.4K views · 8 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ cup fennel tops
- ¼ cup cilantro
- ½ cup basil
- ½ cup chervil
- ¾ cup olive oil
- ⅓ cup almonds
- 1 whole zucchini
- 2 whole eggs
Keep picked fresh herbs covered with a wet paper towel while working so they stay fresh.
Keeping fresh herbs fresh
- garlic
- black pepper
- salt
Blend smashed garlic, fennel tops, cilantro, basil and chervil with olive oil, almonds, black pepper and salt until smooth; hold back some herbs for garnish.
Do not blend too long or too fast: the friction warms and starts to cook the pesto. Pour into a container.
Turn the zucchini on the vegetable-turning mandolin into thin noodles, applying pressure with the thumb and turning slowly.
Toss the zucchini noodles in a big bowl with enough pesto to coat but not overdress; refrigerate about 10 minutes, no longer, or the zucchini loses its snap.
- salt
- vinegar
Poach the eggs in water with a little salt and vinegar: swirl the water and crack the egg in. Drain on a paper towel.
- ice water
Immerse the poached eggs in cold ice water four to five minutes so the yolks stop cooking and stay runny.
- feta
Plate the zucchini pasta, scatter crumbled feta, top with poached eggs, a little more pesto, a few herbs and black pepper.
Plating with feta