Sautéed Mushroom Poached Eggs on Ciabatta Toast




Happy Saturday!

It has defiantly been quiet around the blog lately and Rasmin and I apologize for our lack (of) social interactions. Sometimes life takes over and it becomes difficult to find the time to take authentic photos and blog about what we love sharing!

But I am on Winter Break for a few days (yay to being a teacher!) so in between the long list of things I have to do this week, I hope to whip up some delicious recipes, take some badass photos and share it with you guys!

Anyhow, this morning I woke up early (unintentionally). I didn't even set my alarm last night because I thought "heck! I'm on break now...no need to wake up early this Saturday...plus it's a much needed REST DAY from the gym for me today too". BUT...the hubs was working his night call and came home early this morning...which of course woke me up. Owell.

I usually love making [protein] pancakes on the weekends or sticking to my usual breakfast but today I wasn't craving either. I wanted something...savory yet not over filling. Then I realized I have like 6 zucchinis in my refrigerator (don'y ask why lol) and I really need to use em' up soon AND some ciabatta bread that also needs to be eaten before the end of the weekend so I decided to incorporate both into my breakfast.


Here is a simple recipe breakfast/brunch Ciabatta with Poached Egg + Coconut Oil Sautéed Zucchini:

Ingredients:
-1 whole egg
-1 egg white
-Deep wide pan
-1 teaspoon distilled white vinegar
-1/4 zucchini (100g)
-Ciabatta Bread (I used a loaf and cut off about 1/4 [31g] of a piece)
-1/2 teaspoon (about 2g) coconut oil
-One medium sized baby bella mushroom
-Garlic & Herb Goat Cheese (10g)
-Sweet Potato Fries (I used frozen Alexia Brand) OR you can make your own following one of my older recipes HERE.
-Chives

Directions:
1) Heat oven to 400 to bake the fries for about 20 minutes
2) 15 minutes in, place your ciabatta toast in the oven to slightly toast
3) In a pan, sauté chopped zucchini in coconut oil for about 3-5 minutes. DO NOT overcook the zucchini as it will lose it's crunch and get soggy. Turn off stove and throw in sliced mushroom to sauté on off heat with the remaining coconut that is already in the pan.

*At this point, go ahead and take out your ciabatta toast from the oven (if it looks lightly toasted).

4) Now EGG TIME: Bring a generous amount of water to a low simmer in a large sauté pan and then add about 1 teaspoon of distilled white vinegar to help egg whites coagulate.
5) In a small dish/bowl, carefully crack one whole egg, making sure the egg yolk does not spread. Pour one egg white into same bowl.
6) As the water simmers, starting at the edge of the pan, gently ease the egg into simmering water. Let the eggs simmer for about 3 minutes (5-7 if you don't like your eggs too runny).
7) Using a slotting spoon, remove the egg from the water and place it on a paper towel to blot away excess water. Trim the edges of the egg if you'd like (for appearance purpose).
8) Spread goat cheese on toast, top off with poached egg, sauteed mushroom and chives
9) Serve with a side of the sauteed zucchini and sweet potato fries.

EASY PEASY!

Nutritional Info: (approx.)- 314 cal, Protein: 18g, Fats: 12g, Carbs: 32g Fiber: 5g