Stuffed courgettes with poached eggs

1. Preheat the oven to 180°.
2. Cut the caps off the two courgettes and put them in the oven for 20 minutes.
3. Prepare the rice: put one part rice and two parts water in a saucepan. Bring to the boil and then cook over a low heat for 10 minutes (until the water is absorbed and the rice is tender).
4. Cut the carrots into slices, cook them and then blend them in a blender with a little cooking water, olive oil and a pinch of fleur de sel.
5. Take the courgettes out of the oven, make a small hole in each one and break an egg in it, sprinkle with salt and pepper and turn it over for 15 minutes.
6. Arrange the plates, finish with a few sprigs of chopped chives on the eggs and enjoy.

Tip?  You can also replace the rice with a piece of baguette or a slice of bread.