Zucchini Nests with Egg & Kale: A Cozy, Nutritious Recipe for Breakfast or Brunch

Looking for a breakfast that’s as nutritious as it is beautiful? These Zucchini Nests with Egg & Kale are the perfect choice! They’re light, packed with fresh ingredients, and so easy to make. The zucchini ribbons are shaped into little nests, each filled with an egg, kale, a touch of bacon, and creamy cheese. Not only is this dish delicious, but it’s also visually stunning, making it a great choice for brunch or breakfast with family or friends.

The combination of textures and flavors in this recipe is fantastic: the slight crispiness of bacon, the creaminess of ricotta and feta, and the freshness of kale and zucchini. It’s satisfying without being too heavy and pairs perfectly with a cup of coffee or a fresh juice.

 Ingredients (Serves 4)

• 3 cups (200g) kale, stems removed and leaves chopped
• 2 zucchini, peeled into ribbons
• 3.5 oz. (100g) bacon, sliced
• ½ cup (125g) ricotta cheese
• 6 eggs
• ⅓ cup (60g) feta cheese, crumbled
• 2 green onions, chopped
• 2 tbsp. thyme leaves
• 1 tbsp. olive oil

 Instructions

1. Prep the Oven and Baking Tray: Preheat your oven to 360°F (180°C). Spread the chopped kale evenly over a baking tray, creating a bed for the zucchini nests.
2. Make the Zucchini Nests: Take the peeled zucchini ribbons and gently wrap them into six nest shapes, arranging them on top of the kale on the baking tray. These nests will be the little “homes” for each egg!
3. Add Bacon and Ricotta: Place a small layer of bacon within each zucchini nest, followed by a spoonful of ricotta cheese. The bacon adds a smoky, savory flavor, while the ricotta gives a creamy texture.
4. Add the Eggs: Carefully crack an egg into the center of each nest. Be sure to keep the yolk intact for that beautiful, runny finish when baked.
5. Top with Feta, Green Onions, and Thyme: Sprinkle the nests with crumbled feta cheese, chopped green onions, and fresh thyme leaves. The herbs bring in an aromatic touch, and the feta adds a slightly salty bite.
6. Drizzle and Bake: Drizzle a bit of olive oil over each nest to encourage even cooking and a bit of crispiness. Place the tray in the oven and bake for 15-20 minutes, or until the eggs are cooked to your preference (for a runny yolk, stick closer to 15 minutes).
7. Serve and Enjoy: Remove from the oven and serve immediately. These zucchini nests are delicious on their own but also pair well with a side of toast or fresh fruit.

This Zucchini Nests with Egg & Kale recipe is a fantastic way to bring more veggies and protein to your breakfast table. Whether you’re feeding your family or hosting a brunch, these nests will impress with their presentation and flavor. Plus, they’re versatile! Feel free to swap the bacon for smoked salmon or add a sprinkle of red pepper flakes for a kick.