- 3 large zucchini or 4 small, to yield 6 cups spiralized
- 1 tsp salt, more to taste
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp ground black pepper plus more to taste
- Coconut oil, for greasing
- 6 Farm Fresh eggs
- Optional: Crushed red pepper, spices, fresh herbs like dill, cilantro, parsley for garnish
- Use a vegetable peeler or a spiralizer to slice the zucchini into noodles.
- Place in a colander over a bowl and toss with sea salt until evenly coated.
- Let the zucchini noodles sit for 20 minutes so they can sweat.
- Preheat oven to 400 degrees F, and use coconut oil to generously grease a 6-cup jumbo muffin tin or 6 ramekins that are at least 3.5 inches in diameter.
- Use your hands to squeeze the zucchini noodles to release as much moisture as possible.
- Place in a bowl and add garlic powder, onion powder, and ground black pepper.
- Carefully separate the egg whites from the yolk. The easiest way to do this is to crack an egg into your hand over a bowl, then pass the egg yolk from one hand to another until the whites drip down between your fingers into the bowl.
- Place the yolks on a plate, and add the whites to the zucchini noodles and mix together.
- Divide the zucchini noodles into the prepared muffin tin cups or ramekins. Create a nest and leave an indent in the center.
- Carefully place a yolk in the center of each zucchini nest.
- Sprinkle with more salt and pepper.
- Bake for 15-20 minutes until the yolks are cooked to your liking.
courtesy of What Great Grandma Ate