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
Add beaten eggs to zucchini, scallions, squash blossom, salt (if desired), herbs, and pine nuts.
Add flour last and beat with a fork until batter is formed. Put aside.
Make hollandaise (optional): Over a double boiler whisk egg yolks in a bowl until warm.
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.
Poach eggs: Bring pot of water to simmer. Drop the egg into poaching liquid.
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.)
Place one egg on each pancake, top with Hollandaise and a sprinkle of paprika. Serve hot.
Note: The nutritional info for this recipe does not include the optional Hollandaise sauce.
- 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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