Recipe details
Breakfast
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Zucchini Pancakes with Poached Egg
30min
2 servings
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These savory Zucchini Pancakes with Poached Egg combine grated zucchini with herbs and a light batter to create crispy, golden pancakes topped with perfectly poached eggs. When cut, the creamy egg yolk creates a natural sauce that complements the fresh vegetable flavor of the pancakes. Simple to prepare yet impressive to serve, this dish works equally well for breakfast, brunch, or a light dinner. The pancakes offer a delicious way to incorporate vegetables into your meal while the egg adds satisfying protein.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
4 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Prepare the Zucchini
Wash zucchini and trim off ends. Grate using the large holes of a box grater.
Remove Excess Moisture
Place grated zucchini in a clean kitchen towel and squeeze to remove as much moisture as possible.
Prepare the Green Onions
Wash green onions and thinly slice.
Mince the Garlic
Peel and mince garlic clove.
Chop the Herbs
Wash and finely chop fresh herbs (such as parsley, dill, or chives).
Make the Pancake Batter
In a medium bowl, combine squeezed zucchini, 2 eggs, flour, sliced green onions, minced garlic, half the chopped herbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well.
Heat Oil for Pancakes
Heat 2 tablespoons olive oil in a large non-stick skillet over medium heat.
Cook the Pancakes
Drop 1/4 cup portions of batter into the hot skillet and flatten slightly. Cook for 3-4 minutes per side until golden brown and cooked through.
Keep Pancakes Warm
Transfer cooked pancakes to a plate and keep warm in a low oven while preparing the eggs.
Prepare for Poaching
Fill a wide saucepan with about 3 inches of water. Add vinegar and bring to a gentle simmer.
Crack Eggs for Poaching
Crack each of the remaining 2 eggs into separate small cups or ramekins.
Create Poaching Vortex
Use a spoon to create a gentle whirlpool in the simmering water.
Poach the Eggs
Carefully slide each egg into the simmering water and poach for 3-4 minutes until whites are set but yolks are still runny.
Remove Poached Eggs
Using a slotted spoon, carefully remove each poached egg and place on a paper towel to drain excess water.
Plate the Dish
Place 2-3 zucchini pancakes on each plate.
Add Poached Eggs
Top each serving of pancakes with a poached egg.
Season
Sprinkle with remaining salt, pepper, and fresh herbs.
Finish with Oil
Drizzle with remaining olive oil.
Serve
Serve immediately while eggs are still warm and runny.
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