Dukkah-sprinkled poached eggs with zucchini fritters and crispy prosciutto – Food & Home Magazine
Elevate your brunch game with this gourmet recipe: dukkah-sprinkled poached eggs served on zucchini fritters with crispy prosciutto.
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Cooking tools:
- Microplane
- Grater
- Slotted spoon
- Skillet
- Mixing bowl
- Pot
- Stove
- Paper towel
- Teacup
- Spoon
- Measuring spoon
- Plate
Ingredients
- 2 eggs, beaten
- 400g zucchini, grated
- zest of 1 lemon
- 30ml (2 tbsp) lemon juice
- 230g chickpea flour
- salt
- freshly ground black pepper
- oil, to fry
- 30ml (2 tbsp) olive oil
- 8 – 12 slices prosciutto
- 4 – 6 very fresh eggs, poached
- 40 60g dukkah
- lemon wedges, to serve
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