Making a nice leisurely Sunday brunch is one of my favourite ways to spend time in the kitchen. No deadlines, just creating a delicious meal to start off a nice relaxing day. This recipe is inspired by The Manx, a wonderful pub with above average pub food, just around the corner from my place. And when I say “inspired by”, I really mean “idea literally stolen from” because it is soooooo good.
Eggs Zucchini Recipe
4 Poached Eggs
8 Strips Grilled Zucchini, ¼ inch thick
Feta Cheese, to taste
4 Toasted English Muffins
3 – 4 tbsp Cilantro Pesto (Or any kind of pesto would work just fine)
1. To poach your eggs, bring a pot of salted water to a boil. Make sure pot is deep enough to hold enough liquid to cover the eggs entirely. A few inches of water While water is heating up, crack your eggs into a shallow bowl, so they will slip easily into the water without breaking. After water has boiled, reduce heat so that it is gently boiling, not furiously boiling. Once water is boiling gently, slip the egg out of the bowl into the water very slooooowwwwwllllyyyyy. The amount of time you leave the eggs in the water depends on how firm you like your yolks. 2 minutes for runny yolks, 3 minutes for medium, and 4 minutes for firm. And don’t worry about the wierd white strands floating around the water, they don’t mean anything. When it’s time to remove your egg from the water, use a slotted spoon to drain off any excess liquid. You can even gently pat the egg dry with a paper towel to get any liquid off of the top. Now it’s ready for the dish!
2. Cut zucchini into 1/4 inch slices, and brush with olive oil. Grill for a few minutes on a BBQ, grill pan, or George Foreman grill, until grill marks appear, and zucchini is tender crisp. Flip and repeat on both sides.
3. Toast English Muffins to your liking and add a layer of feta cheese, grilled zuchhini, poached egg and then top with cilantro pesto. Sit back and enjoy the flavour party that is about to happen in your mouth!