Zucchini pancake with poached egg
4 servings
30 minutes
Chef Yuriy Goloperov shared the recipe from the Lark Café restaurant menu with us.
1
Wash the zucchini, peel it, and grate it.
- Courgette: 600 g
2
Squeeze out the excess moisture with your hands.
3
Add flour, 4 eggs, 0.5 teaspoon of salt, and pepper to the zucchini.
- Wheat flour: 120 g
- Chicken egg: 8 pieces
- Salt: 0.5 teaspoon
- Ground black pepper: 4 g
4
Mix well until a homogeneous mass.
5
Make four large draniki.
6
Fry them in olive oil on both sides until golden brown.
- Olive oil: 40 ml
7
Prepare the sauce. For this, mix stracciatella, 1 tablespoon of olive oil, sour cream, and finely chopped scallions until smooth.
- Stracciatella cheese: 80 g
- Olive oil: 40 ml
- Sour cream: 40 g
- Chives (ciboulette): 4 g
8
To poach eggs, fill a saucepan with water and place it on high heat.
9
Once the water boils, stir it to create a vortex in the center.
10
Pour 1 egg into the center of the funnel.
- Chicken egg: 8 pieces
11
Boil for 3 minutes.
12
Take the egg with a slotted spoon.
13
Do the same with 3 more eggs.
- Chicken egg: 8 pieces
14
Place the cooked potato pancake on a plate and top it with a poached egg.
15
Pour with stracciatella sauce.
- Stracciatella cheese: 80 g
16
Garnish with red caviar and a mix of greens.
- Red caviar (salmon roe): to taste
- Fresh herbs: to taste
17
Serve at the table.