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Zucchini Pancake with Poached Egg
Source: Chef Michel Nischan

A unique, low carb twist on eggs benedict.

Prep Time: 45 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 199.0
Total Carbs 4.4 g
Dietary Fiber 0.9 g
Sugars 1.3 g
Total Fat 15.8 g
Saturated Fat 7.4 g
Unsaturated Fat 1.2 g
Potassium 164.9 mg
Protein 10.2 g
Sodium 174.9 mg
Dietary Exchanges
2 Fat , 1/2 Vegetables , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Pancake and poached egg

3 cup  chopped zucchini
1 cup  chopped scallions
2 tbsp  chopped parsley
2 oz  pine nuts
0 1/4 cup  whole wheat flour
12 each  eggs
0 1/2 tsp  paprika
4 each  eggs
1 pinch  salt
1 tsp  butter
1 cup  edible flowers
Hollandaise sauce

4 each  raw egg yolks
0 1/2 cup  butter
1 tbsp  fresh lemon juice
  1. Add beaten eggs to zucchini, scallions, squash blossom, salt (if desired), herbs, and pine nuts.
  2. Add flour last and beat with a fork until batter is formed. Put aside.
  3. Make hollandaise: Over a double boiler whisk egg yolks in a bowl until warm.
  4. Slowly add the melted butter to the warm eggs, making sure not to scramble them. Last, add lemon juice. Keep in warm spot to avoid breakage.
  5. Poach eggs: Bring pot of water to simmer. Drop the egg into poaching liquid.
  6. Heat teaspoon of butter in saute pan over medium-high heat. Drop 4 oz of pancake batter into saute pan. Cook until crispy, flip and do same on other side. (Egg and pancake should cook for same amount of time.)
  7. Place one egg on each pancake, drizzle with Hollandaise and a sprinkle of paprika. Serve hot.

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