Spiralized zucchini, often referred to as courgette in British English, takes centre stage in this delightful dish that marries vibrant vegetables with the rich, aromatic flavours of pesto. Nestled within a bed of fresh courgette noodles, this recipe calls for a generous spoonful of homemade basil pesto, providing a perfect burst of herbal goodness.

To complete the nests, crack a couple of eggs right into the verdant spirals, allowing them to cook gently until the whites are set and the yolks remain gloriously runny. The final touch is a sprinkle of grated Parmigiano-Reggiano, which melts beautifully over the warm courgettes, adding a savoury depth to this wholesome creation. Served warm, these zucchini and egg nests make for an elegant brunch option or a light dinner, showcasing the simplicity and deliciousness of fresh ingredients.