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Poached Eggs in Zucchini-Potato Nests

Active Time: 25 minutes / Cook Time: 15 minutes / Total time: 30 minutes

Makes 2 servings

Poached Eggs  in Zucch-Pot Nests.JPG


  • Juice of half a lemon
  • 1 quart water
  • 4 eggs
  • 1 medium zucchini, shredded
  • 1/4 teaspoon fine sea salt
  • 1 large russet potato, shredded
  • 3 scallions, thinly sliced
  • 2 tablespoons ghee
  • Fine sea salt and pepper, to taste


  1. Bring water and lemon juice to a simmer in a medium saucepan.
  2. Toss zucchini with 1/4 teaspoon salt in a colander in the sink. Let sit while you shred the potatoes and slice the scallions.
  3. With your hands, squeeze as much liquid from zucchini as you can, and toss to combine with shredded potato, scallion, and ground black pepper to taste.
  4. Heat ghee in a medium skillet over medium heat. Divide into four equal portions and scoop each portion into the skillet in the shape of a pancake. Cook 4-5 minutes on the first side, gently flip (they’ll be fragile, since there is no binder), and use a spoon to form an indentation in the top. Cook another 4-5 minutes.
  5. While the zucchini and potato nests cook, gently add cracked eggs to water and let simmer for 4-5 minutes. Remove with a slotted spoon and pat on a kitchen towel to remove any excess water.
  6. Place two nests on each of two plates, and set an egg into the indentation in each nest. Add salt and pepper to taste.