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Poached Egg with Truffle Salt Grilled Zucchini

This poached egg with truffle salt grilled zucchini recipe proves that breakfast doesn't have to be complicated to be delicious.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Course: Breakfast
Cuisine: American
Keyword: poached egg breakfast, Summer Poached Egg
Servings: 4
Calories: 162kcal
Author: Lisa Bryan


  • 3 large zucchini
  • 4 eggs poached
  • 16 cherry or plum tomatoes halved
  • 2 tbsp olive oil
  • handful fresh basil leaves
  • 1 tsp truffle salt
  • pepper to taste


  • Poach your eggs (3-min eggs are my favorite), then set aside in a bowl or luke-warm water.
  • Using either a mandoline or a vegetable peeler, slice your zucchini into thin ribbons. Lightly brush olive oil on both sides, then sprinkle with truffle salt and pepper.
  • Heat your grill pan on medium-high heat. Place the zucchini ribbons on the grill pan for approximately 30 seconds, then flip. Remove and divide evenly between four plates.
  • Place your tomatoes on the plate, then top with a poached egg and a few leaves of basil. Add any additional pepper before serving.


Calories: 162kcal | Carbohydrates: 7g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 163mg | Sodium: 81mg | Potassium: 592mg | Fiber: 1g | Sugar: 5g | Vitamin A: 865IU | Vitamin C: 41.8mg | Calcium: 56mg | Iron: 1.8mg