This is one of my new favourite breakfasts! Nice and light, a different alternative for those who are grain free/bread free.
Cut a medium size zucchini into thin strips. Put a small pot of water on to boil with approx. 1 Tbs of white vinegar added. Grill the strips of zucchini in a non-stick pan. Flip the zucchini strips over once the under side has browned slightly. Once the water in the pot starts to boil give it a brief circular swirl with a spoon, then crack one egg in. Gently fold the egg white back onto itself with a spoon, then add the next egg. Turn the temperature down to medium heat (light simmer). Cook the eggs for 2-3 minutes and scoop out with a slotted spoon. Serve on top of the hot grilled zucchini and add salt and pepper to taste.