Crispy Smashed Zucchini Breakfast Cakes with Soft Eggs & Tomato Jam

Serves 4 · 20 min prep · 18 min cook

Ingredients

• 2 medium zucchini
• 6 large eggs
• 1/2 cup panko breadcrumbs
• 1/3 cup grated Parmesan
• 1/4 cup all-purpose flour
• 1 minced garlic clove
• 1 tsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 pint cherry tomatoes
• 1 tsp brown sugar
• 1 tbsp balsamic vinegar
• 1 tbsp butter

Instructions

1. 1Grate the zucchini on the large holes of a box grater. Pile it into a clean kitchen towel and wring hard over the sink until almost no liquid remains; this step keeps the cakes crisp instead of soggy.
2. 2In a mixing bowl combine the squeezed zucchini with panko, Parmesan, flour, minced garlic, thyme, half the salt, and black pepper. Crack in two eggs and mix until the batter holds together when pressed.
3. 3Form the mixture into eight small patties half an inch thick. Place them on a plate and chill in the refrigerator 5 minutes so they firm up before frying.
4. 4While the cakes chill, make a quick tomato jam: heat a small skillet over medium, add cherry tomatoes, a splash of olive oil, brown sugar, balsamic, and salt. Cook 8 to 10 minutes, smashing occasionally, until thick and jammy.
5. 5Heat the remaining olive oil in a large nonstick skillet over medium heat. Add the zucchini cakes in a single layer without crowding and cook 3 to 4 minutes per side until deep golden and crisp on both sides. Transfer to a warm plate.
6. 6In the same skillet melt the butter over medium-low. Crack the remaining four eggs and cook sunny-side or over-easy 2 to 3 minutes until whites are set and yolks still runny; cover briefly if you want firmer whites.
7. 7Plate two crispy cakes per person, spoon warm tomato jam over them, and top each serving with a soft egg. Finish with an extra grind of black pepper and any leftover thyme.
8. 8Serve at once so the cakes stay crunchy against the runny yolk and sweet-tart jam.