Healthy Mama Magazine Issue 1 - July 2014 | Page 16

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POACHED
EGGS OVER ZUCCHINI HASH

By Linda from The Organic Kitchen | Serves 2
2 small zucchini, cut in half lengthwise and sliced ¼″ thick
2 small shallots, peeled and thinly sliced
4 eggs (cook eggs in two batches)
sea salt (I use Maldon Sea Salt)
pepper
chives, sliced
¹/³ parmesan cheese, freshly grated (optional)

Learning to poach an
egg perfectly may take a
few tries but I am going
to make it super easy!
Touch to watch video tutorial
on Perfectly Poached Eggs.
Video Summary; I used a small pot and only filled it
with a couple of inches of water. This keeps the eggs
from spreading out. Make sure you stir the water till
you have a very good vortex going, then pour the eggs
right in the center of the vortex. Use 1 tablespoon
distilled vinegar (or the G Team use apple cider vinegar)
in the water so your eggs aren’t shiny. Poach eggs 2-3
minutes for runny, 3 ½ minutes for slightly runny, 4-5
minutes for cooked through.

2 tablespoons butter, ghee or coconut oil
1 tablespoons white distilled vinegar

1    Melt butter, ghee or coconut oil in a medium sized pan. Add shallots.
Sauté for 5-6 minutes stirring occasionally.
2    When shallots are soft and starting to brown add zucchini and turn the
heat to med/high but keep an eye on it.
3    Stir occasionally, cooking for 6-8 more minutes.
4    While zucchini is cooking set a small pot with 2″ water and 1 tablespoon distilled white vinegar on high heat.
5    Follow directions on the left to poach eggs.