Keto zucchini and goats cheese fritters with poached eggs and seasonal greens
Serving for 1
2 free range eggs
2 tbsp white vinegar
Bunch of asparagus
1 small Zucchini
1 tbsp Almond Flour (available at Low Carb Emporium)
1/2 tsp Xanthan Gum (available at Low Carb Emporium)
1 Free Range Egg
50g goats cheese (I use Meredith dairy)
Salt and Pepper
2 tbsp Liquid coconut oil (available at Low Carb Emporium)
Firstly turn your oven on to 180 degrees. Then grate your zucchini and squeeze all the liquid out. Next get a mixing bowl and mix all the ingredients together expect for the coconut oil, and then form 3 fritters. Grab a fry pan that is safe for an oven and heat the coconut oil on the stove top and place the fritters in it, and seal them for about 2 minutes. Then place them in the oven for 10 minutes flipping them half way. Once cooked place them on paper towel to get the excess liquid out.
Now get two sauce pans big enough to hold two eggs and your asparagus. Place boiling water in both and the vinegar in the egg one. Have a slotted spoon and plate ready. Crack your first egg into a small bowl and place into boiling water little trick make sure the water is spinning. And then repeat with the second egg. Cook for approximately 3-4 minutes and then remove with the slotted spoon and place on plate to catch excess water.
While you are doing this place asparagus in other saucepan and cook for 3 minutes and remove.
Time to plate, use the fritters in replace of bread and pop the eggs on top with the asparagus near by. Enjoy. X