Description
Elevate your brunch game with these stunning squash egg nests topped with a vibrant watercress chimichurri. This dish combines creamy eggs, tender squash, and a zesty herb sauce that highlights watercress’s fresh, peppery flavor. Packed with nutrients and bursting with flavor, it’s sure to impress anyone at the table.
Ingredients
Scale
- 3 garlic cloves, finely chopped
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 cup olive oil
- 1/3 cup fresh parsley, chopped
- ½ bunch B&W Watercress, chopped
- 1 large squash, spiralized or shredded
- ½ cup mozzarella, shredded
- 4 large eggs
- 1 Roma tomato, chopped
Instructions
- Place garlic, red pepper flakes, oregano, sea salt and black pepper in a large, heat-proof bowl. Stir to combine.
- Heat oil in a large non-stick frying pan over low medium heat. When oil begins to bubble, carefully pour into bowl with spices. When oil cools, stir in parsley, watercress, lemon juice and lemon zest. Set aside.
- Return frying pan to low-medium heat. Divide the spiralized (or shredded) squash into four portions and place them in the frying pan. Shape them into nests, making an indentation in the center. Sprinkle with cheese and carefully crack an egg in each indentation. Cover and cook until the egg cooks to your liking. Transfer to a serving plate, add watercress chimichurri and tomato. Serve.