Prepare two fry pans.
In one pan, bring stock to boil and add butter and curry powder.
When busily boiling, add zuccini.
Cook until stock has boiled away, but zuccini is still moist.
At the same time, fill other pan with water and add vinegar.
Poach eggs, to desired yolk hardness.
While both are boiling away, make toast.
Serve toast, topped with zuccini and egg.
Season to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (765g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 310 (46%)|
|Amt Per Serving||% DV|
|Total Fat 34.5g||46 %|
|Saturated Fat 11.8g||59 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 5g|
|Cholesterol 1084.6mg||334 %|
|Sodium 1126.1mg||39 %|
|Potassium 1164.4mg||31 %|
|Total Carbohydrate 45.3g||13 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 41.8g|
|Protein 44.5g||64 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 668
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