Dukkah-sprinkled poached eggs with zucchini fritters and crispy prosciutto

Dukkah-sprinkled poached eggs with zucchini fritters and crispy prosciutto

A large poached egg contains 70 calories (297kJ), 5g total fat and 1,5g saturated fat, while a large egg scrambled in butter contains 102 calories (427kJ), 7,4g total fat and 2,2g saturated fat. An egg fried in butter contains slightly less kilojoules and fat than a scrambled egg, but still more than poached or boiled eggs. Replacing scrambled eggs with poached eggs for breakfast every day will save you 170 calories (740kJ) a week and will also ensure that you consume less saturated fat.

Recipe by Claire Ferrandi and Dashania Murugas

Photograph by Dylan Swart

Dukkah-sprinkled poached eggs with zucchini fritters and crispy prosciutto

Serves: 2 - 4
Total Time: 45 mins

Ingredients

  • ZUCCHINI FRITTERS

  • 2 eggs, beaten
  • 400g zucchini, grated
  • zest of 1 lemon
  • 30ml (2 tbsp) lemon juice
  • 230g chickpea flour
  • salt and freshly ground black pepper, to taste
  • oil, to fry
  • CRISPY PROSCIUTTO

  • 30ml (2 tbsp) olive oil
  • 8 – 12 slices prosciutto
  • TO SERVE

  • 4 – 6 very fresh eggs, poached
  • 40 – 60g dukkah
  • lemon wedges, to serve

Instructions

1

For the zucchini fritters, combine the 2 beaten eggs along with the remaining fritter ingredients together in a medium bowl. Mix until well combined. Divide the mixture into 6 equal pieces. Shape each piece into a patty. Set aside.

2

Pour a glug of oil into a large frying pan placed over medium heat. Add the fritters in batches and fry until golden brown on all sides. Transfer to paper towel to absorb excess oil.

3

For the crispy prosciutto, heat the 30ml (2 tbsp) olive oil in a separate frying pan over medium heat. Add the prosciutto slices and fry until crispy. Use a slotted spoon to remove the prosciutto from the pan and place on paper towel to absorb excess oil.

4

Serve the zucchini fritters topped with the crispy prosciutto and poached eggs. Sprinkle with the dukkah. Enjoy with the lemon wedges alongside.

Notes

To poach the eggs, bring a medium pot of water to a boil. Add 15ml (1 tbsp) vinegar to the pot. While the water is boiling, break an egg into a teacup. Set aside. Use a mixing spoon to swirl the water in the pot, creating a well in the centre. Gently pour the egg into the well. Allow to poach until cooked to your liking; 3 minutes for soft, 4 minutes for medium and 5 minutes for hard. Use a slotted spoon to remove the egg from the pot and place on paper towel to absorb excess water.

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