Crisp at the edges, soft in the middle, and covered with golden parmesan. These courgette fries make a great low-carb breakfast with a soft boiled egg. This is my Courgette Fries and the perfect Dippy Egg!
Even for a carb-loving girl like myself, these parmesan courgette (zucchini) fries are a great alternative to toast for dipping into those soft-boiled eggs.
I'm pretty atrocious at dieting, but for the past 9 days, I have been following what Chris calls 'the ridiculous diet'.
It was really an attempt at losing a few pounds in a way that stopped me getting bored (I generally never last more than 3.5 hours on any conventional diet).
I did lose those few pounds (5lbs to be precise), and the fact that I managed to last 9 days whilst being 100% strict is a miracle.
I'll go into more detail about my diet in a separate post in the next week or two, but it's fair to say that a few of those days were hard!! Recipes like these courgette fries were my saving grace that kept me going when I just wanted to stuff my face with valentine cookies and chocolate caramel brownies.
They're so simple to make. Just cut up your courgette into fingers, dip them in a little bit of egg and sprinkle with parmesan, before baking to golden crunchiness.
To get the perfect soft boiled egg, I take two large eggs straight from the fridge. Put them in a medium sized sauce pan and fill it with cold water until the water just covers them. Then, on a high heat, I bring the water to a rolling boil. Once it's boiling, I turn the heat off and set my timer for 3 minutes. That's it. Works every time.
The Courgette Fries and the perfect Dippy Egg Recipe:
Courgette Fries and the perfect Dippy Egg
- 2 small courgette/zucchini - (approx. 120g/4.25oz each)
- 45 g (1.5 oz) parmesan - grated
- 1 egg - lightly whisked
- pinch of salt and pepper
- 1 tbsp. fresh parsley - chopped
- 2 large eggs
- Preheat the oven to 200C/400F (fan) and put your egg and parmesan in separate shallow dishes.
- Slice the courgettes into finger sized pieces. Dip each piece into the egg, then into the grated parmesan and place on a baking tray. Once you've put all your courgette fries on a baking tray, sprinkle on any parmesan that might be left over.2 small courgette/zucchini, 1 egg, 45 g (1.5 oz) parmesan
- Sprinkle with a pinch of salt and pepper and place in the oven. Cook for 15 minutes, then turn the oven down to 170C/325F (fan). Turn the fries over using a spatula (a few may stick, so a metal spatula is best to prevent breaking the fries) and cook for a further 8-12 minutes until the courgette fries are a deep golden brown.pinch of salt and pepper, 1 tbsp. fresh parsley
- Whilst your courgette fries are in the oven, cook your eggs.2 large eggs
- Place both eggs into a medium sized sauce pan and fill it with cold water until the water just covers them. Heat on a high heat until the water comes to a rolling boil. Once boiling, turn the heat off and set your timer for 3 minutes. After 3 minutes, take out of the water and serve immediately with the courgette fries.