Zucchini Carrot Nests

This was a REALLY GOOD IDEA, but slightly poor execution. First I’ll tell you the things I’d change, then I’ll give you the original recipe.

I used too much coconut flour which made the pancakes a little too “bready” and a bit dry. I’ll use less or possibly none next time. Also, I love the way the eggs look baked in the center, but they got a little overdone for my liking. So I’d bake them for less time or just cook them in a pan and plop them on top (not as cute, but probably tastier). Runny yolks would’ve helped with the dry pancake situation.

Other than that, the flavor was awesome and it’s definitely something I need to play with a bit more.

First, I grated 4-5 carrots and 2 zucchinis. I actually used the food processor shredder blade thingy, which made the process SUPER FAST. I love that thing (thanks yaya).

Then I sprinkled in some coconut flour. Too much. Don’t do this. Maybe a tablespoon or two just to lightly coat the veggies.

And crack 2 eggs into it. I only took a picture of one though.

Add 2 tsp thyme, 1/2 tsp salt, and 1/4 tsp pepper. Stir it all together…

Heat a large pan over medium-high heat with a little olive oil in it, and use a 1-cup measuring cup to portion out your pancakes.

The measuring cup is also good for use as sort of a mold.

See? I just flattened them with a spatula after putting them in.  Cook about 4-5 minutes on each side.

Then put the pancakes on a baking sheet and make a well in each one with the back of a tablespoon.

Crack an egg into each well (I actually cracked them into a ramekin, then slid it into the “holes” in the pancakes. Less traumatic for the eggs).

Bake at 425 degrees Fahrenheit about 10 minutes or until eggs are cooked. (Note: eggs were overdone so this was too hot and/or too long)

Serve with a simple salad.

Once again, this was TASTY but not perfect…  it needs work, but I wanted to share it with you anyway.

(The leftover “nests” were really good cold by the way.)