The zucchini soldiers come marching in

Posted by piphunt on January 13, 2012 in Adventures of Pip, The Little Chef |

I woke up this morning tired, sad, and stuffy. What I really wanted was my mum to make me eggs and soldiers, but since that is hardly whole30 compliant, and I’m a little low on veggies varieties I made this:

image

 

What are eggs and soldiers I hear you ask? Does you spoon make airplane noises?

Soft boiled eggs and slices of buttered toast, sliced just thing enough to dip into the yummy, runny yolks. The toast comes marching in to ahem, *rescue* humpty dumpty. I guess you could see it as a sort of upcycling too.

 

Eggs and Soldiers, for a happy tummy and a calm(er) mind. Serves

two.

 

Ingredients: 

4 eggs

 

1 zucchini sliced the length of it

salt and pepper to taste

olive oil

 

Methodology:

Turn on the broiler and let it warm up. Place the sliced zucchini on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and put on the top rack (right underneath the broiler) for 7 minutes.

In the meantime, put a pot of water on the stove to boil.

After 7 minutes, take out the zucchini and flip all the strips over, place back in the oven for five minutes.

Place all 4 eggs in boiling water and cook for 5 minutes.

Remove eggs from the water, zucchini from the oven and serve! It’s best if you dip the zucchini in the egg yolks, although, not quite as good as toast (sorry).

 

 

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