Ingredients
- 2 Tbsp White vinegar
- 8 Eggs
- Crusty bread
- Red pepper flakes
Zucchini Fritters
- 2 medium Zucchini
- 1/3 cup All-purpose flour
- 1/4 cup Parmesan cheese grated
- 2 tbsp Extra-virgin olive oil
Instructions
- Zucchini Fritters: Mix the shredded zucchini with flour, parmesan, salt and pepper, stirring until the mixture is combined. Heat the oil in a nonstick pan over medium heat. Once the oil is hot, scoop even mounds of the zucchini mixture into the pan, pressing them lightly into even patties. Cook the zucchini fritters for 3 - 5 minutes on each side or until golden brown and cooked throughout. Transfer the zucchini fritters to a paper towel-lined plate and immediately season them with salt. Repeat with the remaining zucchini mixture.
- For the chicken sausage: If raw, cook in a 400 degree oven to an internal temperature of 160 degrees using a thermometer. If already cooked: Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side.
- Fill a saucepan halfway with water. Bring the water to a simmer and then stir in the vinegar.
- Crack the eggs into a bowl. Gently place the eggs into the simmering water. (Poach multiple eggs at once being careful not to overcrowd the pan.) Cook the eggs in the water for 3 to 5 minutes until the white is firm. Remove the eggs with a slotted spoon onto paper towels to drain any excess water. Season with salt and pepper.
- For the sauce: In a saucepan, bring the heavy cream to a simmer over medium heat. Let it simmer until the cream reduces to a thick, smooth consistency. Once thick, remove from heat and stir in the pesto.
- Place the eggs on the zucchini fritters and lightly drizzle the sauce over top. Serve with chicken sausage, croissant, and raspberries.
Nutrition
Calories: 591kcal | Carbohydrates: 30g | Protein: 25g | Fat: 41g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 422mg | Sodium: 834mg | Potassium: 402mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1508IU | Vitamin C: 20mg | Calcium: 177mg | Iron: 4mg
Poached Egg Zucchini Fritters
Ingredients
- 2 Tbsp White vinegar
- 8 Eggs
- Crusty bread
- Red pepper flakes
Zucchini Fritters
- 2 medium Zucchini
- 1/3 cup All-purpose flour
- 1/4 cup Parmesan cheese grated
- 2 tbsp Extra-virgin olive oil
Instructions
- Zucchini Fritters: Mix the shredded zucchini with flour, parmesan, salt and pepper, stirring until the mixture is combined. Heat the oil in a nonstick pan over medium heat. Once the oil is hot, scoop even mounds of the zucchini mixture into the pan, pressing them lightly into even patties. Cook the zucchini fritters for 3 - 5 minutes on each side or until golden brown and cooked throughout. Transfer the zucchini fritters to a paper towel-lined plate and immediately season them with salt. Repeat with the remaining zucchini mixture.
- For the chicken sausage: If raw, cook in a 400 degree oven to an internal temperature of 160 degrees using a thermometer. If already cooked: Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side.
- Fill a saucepan halfway with water. Bring the water to a simmer and then stir in the vinegar.
- Crack the eggs into a bowl. Gently place the eggs into the simmering water. (Poach multiple eggs at once being careful not to overcrowd the pan.) Cook the eggs in the water for 3 to 5 minutes until the white is firm. Remove the eggs with a slotted spoon onto paper towels to drain any excess water. Season with salt and pepper.
- For the sauce: In a saucepan, bring the heavy cream to a simmer over medium heat. Let it simmer until the cream reduces to a thick, smooth consistency. Once thick, remove from heat and stir in the pesto.
- Place the eggs on the zucchini fritters and lightly drizzle the sauce over top. Serve with chicken sausage, croissant, and raspberries.
Nutrition
Calories: 591kcalCarbohydrates: 30gProtein: 25gFat: 41gSaturated Fat: 16gTrans Fat: 1gCholesterol: 422mgSodium: 834mgPotassium: 402mgFiber: 4gSugar: 7gVitamin A: 1508IUVitamin C: 20mgCalcium: 177mgIron: 4mg
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