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Poached eggs on zucchini fritters
Poached eggs on zucchini fritters
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Indulge in exquisite poached eggs and smoked salmon atop crispy zucchini fritters for a luxurious breakfast.
Ingredients:
  • 2 large desiree potatoes, peeled, coarsely grated
  • 2 large zucchini, ends trimmed, coarsely grated
  • 18.40 gm vegetable oil
  • 20g butter
  • 4 eggs, at room temperature
  • 8 slices (about 200g) smoked salmon
  • Coarsley chopped fresh chives, to serve
Instructions:
  • Preheat your oven to 120C. Squeeze excess moisture from the potato and zucchini in a colander with your hands, then transfer to a bowl and season with salt and pepper.
  • In a large non-stick frying pan over medium heat, melt the oil and butter until foamy. Place two 80ml (1/3 cup) portions of potato mixture into the pan. Flatten into 10cm discs using an egg lifter. Cook each side for 2-3 minutes until golden brown and crispy. Transfer to a baking tray and keep warm in the oven. Repeat with the remaining zucchini mixture in 3 more batches, remembering to reheat the pan between batches.
  • Start by bringing a saucepan of water to a boil. Next, crack 1 egg into a bowl. Use a spoon to create a whirlpool in the boiling water and gently slide the egg into the center. Poach for 1-2 minutes for a soft egg or to your desired level of doneness. Use a slotted spoon to transfer the poached egg to a plate and cover with foil to keep warm. Repeat this process for the remaining eggs in 3 more batches.
  • Plate the fritters, layer with salmon and poached eggs, sprinkle with chives, and serve right away.

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