Bring a pan of water filled at least 2 in/5 cm deep to a simmer
Slowly crack the eggs into the simmering water
Cook for about 3-4 min
Lift the eggs out with a slotted spoon and drain them on a paper towel
Heat half of the butter in a pan on medium heat
Add courgette spears and stir-fry for 5-6 min or until tender
Remove from the pan
Into the same pan add the remaining butter and double cream
Whisk until the butter is melted
Whisk in grated parmesan cheese until melted and bring the sauce to a simmer
Season with salt and ground black pepper and remove from the heat
Serve courgette spears on a plate and drizzle with cheese sauce
Top with poached eggs, drizzle with lime juice, and season with salt, ground black pepper, and chilli flakes (optional)
Enjoy!
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