Vegetable Egg Nests
Adapted from Better Homes and Gardens

Nonstick Cooking Spray
1 medium Green Zucchini, shredded (about 1-14 cups)
1 12 pounds Potatoes, and shredded (about 4 cups)
1 large Carrot, shredded (about 1 cup)
1 Green Onion, sliced thinly
14 cup All-Purpose Flour
5 large Eggs
12 teaspoon Salt
14 teaspoon Ground Black Pepper
1 tablespoon Canola Oil


Preheat oven to 425 degrees F. Coat two small baking sheets with nonstick cooking spray; set aside.

Place zucchini in kitchen towel and squeeze out excess liquid. In large bowl combine zucchini, potatoes, carrot, green onions, flour, one of the eggs, salt, and pepper. Stir to mix well.

In a large nonstick skillet, heat half of the oil over medium heat. To make each pancake, spoon about one cup (or 14th of the mixture) portion into the skillet. Carefully press and each pancake with back of spatula to form a pancake. Cook two pancakes at a time, 4 to 5 minutes each side or until golden brown, turning once. Press a small egg-sized depression into the middle of each pancake with a spoon after flipping. Transfer to prepared baking sheet. Repeat with remaining oil, heating well before adding vegetable mixture.

Pour one raw egg in the depression of each nest. Place pancakes with eggs in oven, being careful not to tilt baking sheet. Bake, uncovered, until as soon as the whites look set, around ten minutes. Take care to remove them as soon as the egg is mostly set, because eggs at this heat will become rubbery very quickly. Transfer pancakes to plates and serve immediately.


Calories*: 272 Fat*: 9 g Carbs*: 39 g Cholesterol*: 238 mg
Sugar*: 2 g Fiber*: 2 g Protein*: 4 g Servings*: 4 (1 Pancake Egg each)

Ease*: 6/10 Categories: Breakfast
Total Time*: 45 minutes Active Time*: 30 minutes
Kosher: Parve

For helpful tips and notes on this recipe, see the related blog posts:
Vegetable Egg Nests
Developed by Micah Neumark, 2010