Soft Boiled Eggs with Vegetable Soldiers

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Soft Boiled Eggs with Vegetable Soldiers

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  • 2 small courgette/zucchini
  • 1 medium sweet potato
  • 45g parmesan, finely grated
  • 1 egg, lightly whisked
  • pinch of NOMU Sea Salt and Black Pepper
  • 1 tbsp fresh parsley, chopped
  • 2 large eggs

Preheat the oven to 200°C and put your whisked egg and grated parmesan into 2 separate shallow dishes.

Slice the courgettes and sweet potato into fry-sized pieces. Dip each piece into the whisked egg, then into the grated parmesan, covering each piece thoroughly. Place the pieces onto a baking tray. Sprinkle any leftover parmesan over the pieces once they have all been placed on the baking tray.

Add a crack or 2 of NOMU Sea Salt and Black Pepper (according to taste) and place in the oven for 15 minutes. Flip all of the vegetable pieces over, and turn the oven down to 180°C - cook until golden brown (roughly 10 minutes).

While your vegetable pieces are busy cooking, boil your eggs. Bring a saucepan of water to a simmer. Make sure the saucepan is big enough so that the eggs don’t bump into each other and you have enough water to cover the eggs completely.

Lower the eggs gently into the water with a slotted spoon and remember to have your timer set. Simmer the eggs for one minute and then pop the lid on and remove from heat.

For a soft yolk keep the eggs in the water for 6 minutes. For a firmer yolk keep the eggs in the pot for 7 minutes.

Once boiling, turn the heat off and set your timer for 3 minutes. After 3 minutes, take out of the water and serve immediately with the courgette fries.

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