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    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

    Print Recipe

    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.

    Imka Webb
    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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