Zucchini Pancake with Poached Egg from d-Life

By imsuzie2

  • 1 1/3 eggs , beaten

  • 1/3 tsp salt (optional)

  • 1/3 tbsp butter (for sauteeing)

  • 1 1/3 raw egg yolks (for hollandaise, optional)

  • 1 cup chopped zucchini , grated

  • 1/3 lb butter , melted (for hollandaise, optional)

  • 2 tbsp fresh lemon juice (juice of two lemons, for hollandaise, optional)

  • 1/3 cup Onion, green, tops & bulb, fresh, chopped

  • 2/3 tbsp chopped parsley

  • 2/3 oz pine nuts (1/4 cup)

  • 2 oz edible flowers , shredded (squash blossoms, optional)

  • 1/10 cup whole wheat flour , sifted

  • 4 eggs (for poaching)

  • 1/3 pinch paprika

  1. Add beaten eggs to zucchini, scallions, squash blossom, salt (if desired), herbs, and pine nuts.

  2. Add flour last and beat with a fork until batter is formed. Put aside.

  3. Make hollandaise (optional): Over a double boiler whisk egg yolks in a bowl until warm.

  4. Slowly add the melted butter to the warm eggs, making sure not to scramble them. Last, add lemon juice. Keep in warm spot to avoid breakage.

  5. Poach eggs: Bring pot of water to simmer. Drop the egg into poaching liquid.

  6. Heat teaspoon of butter in saute pan over medium-high heat. Drop 4 oz of pancake batter into saute pan. Cook until crispy, flip and do same on other side. (Egg and pancake should cook for same amount of time.)

  7. Place one egg on each pancake, top with Hollandaise and a sprinkle of paprika. Serve hot.

  8. Additional Information

  9. Note: The nutritional info for this recipe does not include the optional Hollandaise sauce.

Nutritional Facts

Makes 4 servings
Amount Per Serving
Calories 120.4
Total Carbs 4 g
Dietary Fiber 0.9 g
Sugars 1.3 g
Total Fat 7.7 g
Saturated Fat 2.7 g
Unsaturated Fat 5 g
Potassium 166.8 mg
Protein 9.3 g
Sodium 300 mg
Dietary Exchanges
1/4 Fat
1/4 Vegetable
See the Detailed Nutritional Analysis
One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe
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ultra-low-carb breakfast

7 replies

imsuzie2 2010-07-31 01:30:15 -0500 Report

Thanks, Lomarican. I still haven't tried it, but have made the Zucchini pizza, which is great!

imsuzie2 2010-06-18 03:51:15 -0500 Report

Tonka, I just copied the recipe straight off the site. I am not a cook. I posted a recipe for Zucchini pizza crust which I did make, and liked a lot. The site is dLife.com, and go to the recipe box. There is also a video of the recipe being made, and maybe the chef will explain. Please don't shoot the messenger. I was just trying to share what looked like a good meal.

Tonkabarrel 2010-06-16 18:31:25 -0500 Report

Please explain to me how you measure out 1 and 1/3 egg. I have been cooking for 50 years, mostly as a professional and have never seen this fraction of an egg. Wouldn't it be easier to make it 4 whole eggs, beaten and then measure out 1/3 of them???? Also, how do you measure 1/10 of anything? Is that an 1/8 of a teaspoon with a dash added????/

imsuzie2 2010-05-29 17:58:06 -0500 Report

I think I posted a zucchini Pizza Crust recipe as well a month ago so so. It was very good. I did learn that a "box shaped" grater works better than a regular one. I used a regular one and had LOTS of moisture in the grated zucchini, and when I watched the video for this, the chef used a box-shaped shredder and I did not see all the liquid that I had (and it shredder a lot faster too).

I hope you can adjust this…I just look for recipes with no onions or peppers for my allergy. Or I substitute onion powder for the onions and leave out the peppers. I am just so boring!! LOL

Emma2412 2010-05-29 11:02:50 -0500 Report

This sounds delicious, but I'll have to try and alter it a little so that it'll be gluten-free.