Broccoli pancakes with poached eggs

1 serving

10 minutes

Broccoli pancakes with poached eggs are an amazing combination of the delicate flavor of green vegetables and the exquisite texture of soft eggs. Inspired by classic potato pancakes, this version offers a lighter, vitamin-rich alternative. Broccoli adds freshness, a light nutty note, and an appetizing green hue. Fried to a golden color and seasoned with sumac, the pancakes acquire a spicy flavor with a slight tanginess. A harmonious addition is the poached egg with its velvety yolk that gently spreads over the crispy pancakes. This dish is suitable for both breakfast and light dinner, delighting with its simplicity and elegance. It will especially appeal to those who appreciate healthy eating and unconventional culinary solutions.

Energy value per serving

• Calories: 707.7
• Proteins: 48.4g
• Fats: 28.5g
• Carbohydrates: 70.4g

Ingredients

• Broccoli cabbage: 400 g
• Chicken egg: 4 pc
• Wheat flour: 4 tbsp
• Mineral water: 50 ml
• Sumac: to taste
• Salt: to taste
• Vegetable oil: to taste

Cooking steps

1. We steam the broccoli, cut it into medium pieces, and blend it into crumbs. Add 2 eggs, mineral water, flour and mix until smooth.

   Required ingredients:

   • Broccoli cabbage: 400 g
   • Chicken egg: 4 pieces
   • Mineral water: 50 ml
   • Wheat flour: 4 tablespoons

2. Fry the draniki in heated vegetable oil, season with sumac. Serve with poached eggs and fresh herbs.

   Required ingredients:

   • Vegetable oil:  to taste
   • Sumac:  to taste