Battered courgette with poached eggs
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Lactose-free and 7 more Indicative dietary requirements
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Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Courgette 2 medium 600 g
- Egg 10 medium: 2 for coating and 8 for poaching, shelled weight 500 g
- Plain flour estimated amount adhering to the coating 60 g
- Extra virgin olive oil frying bath; estimated uptake 10% 400 g
- Parsley chopped 4 g
- Salt or to taste 1 g
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Method
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Wash the courgettes and cut into 5 mm rounds. Add the salt, leave for 10 minutes and dry thoroughly. Separate two of the ten eggs for the coating; reserve the other eight for poaching. Beat the two eggs and put the flour on a plate.
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Heat the oil in a small deep pan to about 175°C, filling it no more than halfway. Coat the rounds lightly in flour and then beaten egg. Cook in batches for about 2 minutes per side until golden and tender. Drain on a rack; do not reuse any leftover raw beaten egg.
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Bring a separate pan of water to a very gentle simmer. Crack the eight reserved eggs into individual cups and poach in batches of two or three for 3–4 minutes, until the whites are firm. Cook longer for set yolks. Lift out with a slotted spoon and drain.
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Divide the courgette between four plates, place two eggs on each and sprinkle with the parsley. Serve immediately.
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