Garlic and Greens Two Ways
Ingredients
Zucchini, Garlic and Eggs (serves 2)
  • 50g butter
  • 2-3cloves garlic
  • 1 grated zucchini
  • 2large handfuls baby spinach
  • Juice of half a lemon
  • 2 eggs
  • salt & pepper
  • feta cheeseoptional
  • 8 cherry tomatoeshalved
‘Crunchy’ Bacon (side dish for four people)
  • 1-2tbls olive oil
  • 2rashers baconchopped
  • 2cloves garlicdiced thinly
  • 1/2 brown onionfinely sliced
  • 1/4 cabbagechopped thinly
  • balsamic glaze or balsamic vinegar
Instructions
Zucchini, Garlic and Eggs
  1. Melt butter in a saucepan over medium heat on the stovetop.
  2. Add garlic and cook for a few minutes – without browning it.
  3. Add grated zucchini and cherry tomatoes and cook for 2-3 minutes until softening.
  4. Add baby spinach and stir through until wilted.
  5. Squeeze lemon juice onto the mixture and add salt, pepper and feta if desired and then place the mixture onto a plate.
  6. Crack two eggs, sunny-side-up into the pan and cook to your liking.
  7. Place on top of zucchini and spinach mixture.
‘Crunchy’ Bacon
  1. Warm oil over medium heat in a pan on the stovetop.
  2. Add bacon, garlic and onion and cook until onion is translucent. Cook for a little longer if you want crispy bacon!
  3. Add the cabbage and cook for another few minutes until soft.
  4. Add a few splashes of Glaze or Vinegar (a little goes a long way so start small and build up so their is a light coating).
  5. Serve as a side dish or as a main dish with egg on top.
Recipe Notes

*Alternatively you can add the egg straight to the zucchini mixture and scramble it all together – both work perfectly and taste DELICIOUS!