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
Food Storage Container Set
Food Storage Container Set
Cutting Board Set