Todd Eyre
Ingredients
To serve
Method
1.Place the squeezed grated courgettes in a mixing bowl. Add the salt, eggs, spring onion, basil or pesto and grated cheeses and whisk with a fork.
2.Mix in the flour and enough milk to form a thick batter.
3.Heat a tablespoon or two of oil in a frying pan and cook the mixture in dessert spoonfuls, shaping with the back of a spoon as they cook. Add more oil to the pan as you go. Keep the fritters warm in the oven until ready to serve.
4.While the fritters are cooking grill the bacon and bring a deep pan of water to a gentle simmer to poach the eggs.
5.Add the vinegar to the water and turn down the heat so the water is barely bubbling. Break one of the eggs into a small cup. Make a whirlpool in the water with a spoon and gently tip the egg into the centre, allow it cook slightly before swirling again and adding the second egg. Poach the eggs for 3 minutes then remove with a slotted spoon.
6.Stack the fritters on plates, twist the bacon into a nest and place on the stack, then top with a poached egg.
Note
- Serves 2 as a light meal or 4 as a side dish – The fritters can also be served un-topped as a side dish for 4. Poached eggs can be cooked in advance and placed in a bowl of iced water till needed. Reheat in a pan of gently simmering water. – For round fritters, pour the batter mixture off the tip of the spoon rather than the side of it. – PER SERVE Energy 850kcal, 3561kj • Protein 43.6g • Total Fat 48g • Saturated Fat 15g • Carbohydrate 56g • Fibre 5.2g • Sodium 2144mg
