Oven Baked Eggs in Zucchini Nests

Most egg bakes ask you to fill a dish and hope for the best. These nests do something a little more hands on, and I like them for that. You twist zucchini into a loose ring, let it soften for a few minutes in the oven, and only then make a well in the middle. That pause matters. A raw zucchini ring would give off water and leave you with a soggy pan, but a short head start in a hot oven drives some of that moisture off first, so the egg has something sturdy to sit in.

The zucchini is the star here, and it is more interesting than it looks. About 95 percent of a zucchini is water, which is why it goes limp so quickly when cooked and why salting or draining it helps when you make fritters or fillings. Here the oil and seasoning do the work, and the spiralized strands keep their shape better than sliced rounds would. If your spiralizer is not handy, thin ribbons from a vegetable peeler will do the job, though the nests will look more rustic.

The pesto yogurt in the center is a small trick worth keeping. Greek yogurt turns creamy and a bit tangy under the egg, and a spoonful of pesto gives it that green, garlicky edge without much work. Stir it together while the zucchini bakes, so it is ready when you need it. Once the eggs go in, watch them rather than the clock. Ovens vary, and the whites should be opaque while the yolks are still soft if you like them runny. Parmesan and torn basil go on at the very end, while everything is hot and the basil still smells green.

Leftovers keep in the fridge for a day or two, though the nests are at their best fresh. Reheat gently at a low temperature rather than in a microwave, which tends to toughen the eggs. If you have a bit of extra pesto yogurt, it makes a good dip for toasted bread or a spoon of something for tomorrow's lunch.

For a fuller breakfast, serve these alongside a bowl of Tropical Pineapple Coconut Yogurt Parfait for something sweet and cool, or with a plate of Spinach and Parmesan Egg Muffin Cups if you want to cook a second egg dish for the table. Either one pairs nicely with a pot of coffee and a slow start to the morning.