Courgette and basil velouté with poached eggs and Parmesan

Ingredients

For 1 serving

• Zucchini400 g
• Potatoes80 g
• Eggs2
• Parmigiano Reggiano30 g
• Basil10 g
• White wine vinegar1 tablespoon
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs, sulphites

In season: May – September

Method

1. Wash the courgettes, trim the ends and slice them into rounds; peel the potatoes and cut them into roughly 1 cm cubes.
2. Heat the oil in a pot over medium heat, add the courgettes and potatoes and let them take on flavour for 3 minutes, stirring; just cover with hot water, salt and cook covered for 15 minutes, until the potatoes are tender.
3. Turn off the heat, add the basil leaves and blend with a stick blender until smooth; adjust salt and pepper and keep warm.
4. Meanwhile bring a small pan of water with the white wine vinegar to a gentle simmer. Crack one egg into a cup, swirl the water with a spoon and slide the egg into the centre; cook it over low heat for 3 minutes, until the white is set and the yolk still soft. Repeat with the second egg and lift them out with a slotted spoon.
5. Pour the velouté into a bowl, lay the poached eggs on top and finish with grated Parmesan and a grind of pepper.