Start the day with a gourmet breakfast of poached eggs and smoked salmon on crunchy zucchini fritters.
- Preheat oven to 120C. Combine the potato and zucchini in a colander and use your hands to squeeze out as much excess moisture as possible. Transfer to a bowl. Season with salt and pepper.
- Heat the oil and butter in a large non-stick frying pan over medium heat until foaming. Spoon two 80ml (1/3 cup) portions of potato mixture into the pan. Use an egg lifter to flatten into 10cm discs. Cook for 2-3 minutes each side or until golden brown and crisp. Transfer to a baking tray and place in oven to keep warm. Repeat, in 3 more batches, with the remaining zucchini mixture, reheating pan between batches.
- Meanwhile, bring a saucepan of water to the boil over high heat. Crack 1 egg into a bowl. Use a spoon to stir the water to make a whirlpool. Carefully pour the egg into the centre of the whirlpool and poach for 1-2 minutes for a soft egg or until cooked to your liking. Use a slotted spoon to transfer to a plate. Cover with foil to keep warm. Repeat, in 3 more batches, with the remaining eggs.
- Divide fritters among serving plates. Top with salmon and poached eggs, and sprinkle with chives. Serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set