Zucchini Cake with Kale, Tomato, Poached Egg, and Radish Green Pesto

Wow, what a long title, fills your mouth with words, and this recipe will fill your mouth with wonderful flavors! This is the second time I’ve tried to make a poached egg, and I have definitely found a better method this time! This recipe is another take on a great brunch classic. After eating really unhealthy this week I wanted to make a really clean, tasty, and filling breakfast. This incorporates that, it will fill up without filling you out!


  • 2 eggs
  • 1/2 zucchini, shredded
  • 1/2 small onion, shredded
  • a few pieces of kale (or spinach)
  • 1/2 fresh tomato
  • a few bits of either raw or roasted red pepper
  • 1 teaspoon radish pesto
  • spices, garlic, parsley, salt and pepper

How to:

For the poached egg:

  1. In a deep walled frying pan, fill with a few inches of water and bring to a boil
  2. Once the water is boiling, turn the temp down so the water is still hot but not rolling boiling.
  3. Drop the egg in and let cook for 3-4 minutes or longer if you want a hard cooked yolk.
  4. When done top on top of everything.

For the zucchini cake:

  1. With the shredded zucchini and onion, mix in 1 egg, a bit of cheese, parsley, garlic, and salt and pepper.
  2. I have a really small frying pan that I cooked mine in, but if you do not, just form into a cake and fry on any frying pan.
  3. cook on medium heat for about 6 minutes on each side until golden brown on both sides


  1. Assemble everything on top of the zucchini cake, with the poached egg, then the pesto on top.
  2. That was easy!!

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