Stats (g) Recipe Serving
Carbs 14.00 14.00
Fat 29.80 29.80
Protein 20.30 20.30
Calories 405.40 405.40
Fats
Protein
Carbs
67.6%
20.5%
14.1%
Week 20

Shaved Vegetable Salad with Poached Eggs

WEEK 20 | breakfast

Serves Prep Time Cook Time
1 10 minutes 10 minutes

Ingredients

  • 1 zucchini, small
  • 1 summer squash
  • 1/2 carrot, small
  • 1 tablespoon lemon juice
  • 1 teaspoon thyme leaves
  • 2 slices bacon, cooked and crumbled
  • 1/2 tablespoons fresh basil leaves, chopped
  • 2 eggs
  • 1 tablespoon olive oil
  • 1/8 teaspoons salt
  • 1/8 teaspoons pepper

Directions

Using a vegetable peeler or mandolin, slice the zucchini, squash and carrots lengthwise into thin ribbons. Toss with the olive oil, lemon juice, basil and thyme. Season with salt and pepper. Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the vegetables. Sprinkle the crumbled bacon on top and serve.