After you've spiralized the zucchini, wrap the zoodles in a large paper towel and squeeze out some (or most) of the excess liquid.
In a large mixing bowl, combine the zucchini noodles, sweet potato noodles, and potato noodles. Add in the Montreal Chicken Seasoning, colby jack cheese, eggs, and corn flour. Use your hands to combine/mix everything together so that the noodles are evenly coated.
Use 6 round ramekin dishes (approximately 3" in diameter) to build the noodle nests. Spray them with nonstick spray, then fill them with the coated noodles. I like to place them in rows on a large cookie sheet, so they're easier to take in and out of the oven as a group.
Bake for 20 minutes or until noodles are cooked through and the tops are a nice golden brown.
Meanwhile, combine the sauce ingredients: apricot jam and thai chile paste in a small bow. Stir together, then set aside.
In a large skillet over medium heat, saute the garlic and spinach for approximately 5 minutes until the spinach is soft and wilted. Place the garlicky greens on a plate and set aside.
In that same large skillet over medium heat, fry your eggs. I use large widemouth mason jar lids to create perfect circles, but this is just optional. To do so: butter the lids, then place two of them in the skillet. Crack an egg over each of the round metal mason jar lids. Then, cover the entire skillet with a large glass lid. This helps them cook from the top. Cook for approximately 5 minutes or until egg has reached its desired firmness. I like them to be a little drippy, but not too runny.
Assemble your stacks: use a knife and spoon to remove the spiralized veggie nests from the ramekins. Place it on a plate, then add a spoonful of garlicky greens and a pinch of microgreens. Then, top it with the fried egg, followed by the smoked salmon. Finally, drizzle a tablespoon or so of the thai chile apricot glaze over the top.