For a delicious and healthy meal, try this recipe from the CSIRO Low-Carb Diabetes Diet & Lifestyle Solution book by Australian authors Professor Grant Brinkworth and Dr Pennie Taylor.
Prep time 20 minutes
Cooking time 15 minutes
3 zucchini, quartered lengthways
3 bunches asparagus, trimmed
4 x 55 g eggs
40g toasted pumpkin seeds (pepitas)
2 x 35g multigrain bread slices, toasted and halved
Pesto parmesan yoghurt
60g parmesan, very finely grated
100g Greek-style yoghurt
Finely grated zest and juice of
1 small lemon
1 tablespoon basil pesto
To make the pesto parmesan yoghurt, combine all the ingredients in a bowl. Season with freshly ground black pepper, then cover and chill until required.
Preheat a large chargrill pan over high heat. Add the zucchini and asparagus in two batches and cook, turning occasionally, for 5–7 minutes each or until just tender and golden. Arrange on a serving platter and spoon the pesto parmesan yoghurt alongside.
Meanwhile, poach the eggs (in two batches) in a large saucepan of gently simmering water for 1–2 minutes or until the egg whites are just set but the yolks are still runny. Carefully remove with a slotted spoon and drain on paper towel.
Place the poached eggs on top of the vegetables and pesto parmesan yoghurt, sprinkle with the pumpkin seeds and serve with the toast.