Baked egg nests in grated zucchini

Ingredients

For 1 serving

• Eggs2
• Zucchini180 g
• Parmigiano Reggiano15 g
• Extra virgin olive oil1 teaspoon
• Multigrain bread1
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: May – September

Method

1. Preheat a conventional oven to 200 °C and line a baking tray with baking paper.
2. Wash and trim the courgettes, grate them coarsely and squeeze them very well in a clean tea towel, so the nests turn crisp rather than soggy.
3. In a bowl mix the courgettes with the grated Parmesan, the oil, salt and pepper; shape two nests of about 10 cm on the tray with a wide hollow in the centre.
4. Bake for 8 minutes, until the edges start to colour; then crack an egg into the centre of each nest and bake for 8 more minutes, until the white is set and the yolk still soft.
5. Serve the nests with the multigrain bread.