The poached eggs with vegetables are delightful and tasty pancakes made with zucchini, carrots, and onion which replace the egg white.

Simple to prepare, they catch the eye for being original; moreover, they are single-portion, making them easy to serve and certainly impressive.

They can be served as an appetizer, dinner party snack, or second course.

Also ideal for presenting to children, and a nice way to get them to eat vegetables.

The eggs must be fresh since the yolk is not completely cooked.

I recommend buying them at local farmers’ markets. I’m lucky to have access to them through my dad, who owns a chicken coop and feeds them only natural foods, so as you can see, the yolk is a beautiful deep red and quite substantial.

On my blog, you can find many other recipes with vegetables and more, easy, tasty, and accessible to everyone. By going to the Home section, you will find all the categories.

In the meantime, I recommend

Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients for the preparation of poached eggs with vegetables

2 zucchini
2 carrots
3 egg whites
1/2 cup grated Parmesan cheese
1/3 cup potato starch
1/3 spring onion
to taste salt
4 egg yolks
to taste extra virgin olive oil

Tools

1 Bowl
1 Grater
1 Pan
1 Spoon

Steps for preparing poached eggs with vegetables

To prepare the delicious poached eggs with vegetables, start by trimming the zucchini, carrots, and spring onion, removing the ends and washing them well under running water.

Then with a vegetable grater , grate the zucchini first, as they need to be salted and left to rest for at least ten minutes to drain the water, then squeezed energetically with your hands.
Then grate the carrots and one-third of the spring onion into a bowl, and add the grated cheese, egg whites, salt, and potato starch.
Mix everything well with a fork
In the meantime, lightly oil a non-stick pan and heat it. When the oil is hot, place a generous spoonful of the mixture, forming a circle with a hole in the center (where you will later insert the yolk), like a doughnut, and with a spoon, flatten and level it to a thickness of half a centimeter. Once your doughnut-shaped pancakes are formed, lower the heat to a minimum, cover the pan, and cook for 6-7 minutes until almost cooked.
Next, gently add the yolk in the center, cover again and cook for another 2-3 minutes. After the cooking time, plate them with the help of a spatula and enjoy!