Gluten-Free Pesto Zoodle Breakfast Bowl

Start your day with a burst of flavors and nutrients in this Gluten-Free Pesto Zoodle Breakfast Bowl. Zucchini noodles, or zoodles, serve as the base, offering a low-carb and gluten-free option. The dish is crowned with vibrant pesto sauce, creamy avocado, and a perfectly poached egg. This breakfast bowl is a delightful way to energize your morning, thanks to the fresh ingredients and harmonious flavors. The inclusion of healthy components makes it a favorite choice for those seeking a nourishing breakfast.

Ingredients

• 2 medium zucchinis, spiralized
• 1/4 cup pesto sauce
• 1 whole avocado, sliced
• 2 whole eggs

Instructions

1. In a pan, sauté the zucchini noodles with a pinch of salt for about 5 minutes until tender.
2. Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach for 3-4 minutes until the whites are set but the yolks remain runny.
3. Divide the zoodles into bowls. Top each with pesto sauce, avocado slices, and a poached egg.
4. Add additional salt and pepper only if desired.

Keywords: Healthy, Zoodles, Avocado, Poached Egg, Low-Carb, Breakfast, Italian

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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