The widely adored spiralised veg makes amazingly crunchy wastes.
1 tbsp white wine vinegar
6 eggs, 2 beaten
300g courgette, spiralised
50g parmesan, ground
1 tbsp sunflower oil
200g pea shoots 140g cherry tomatoes, cut
1 Bring an enormous dish of salted water to stewing point and include the white wine vinegar.
2 Blend the beaten eggs, courgette, self-bringing flour and parmesan up in a bowl. Season and blend well. Make 4 balls, at that point straighten tenderly into wastes.
3 Warmth the oil in an enormous non-stick skillet on medium warmth. Include the squanders and cook for 3-4 minutes on each side.
4 Drop the rest of the eggs in the water delicately yet quickly and poach for 3 minutes. Serve the squanders with a poached egg on top and the pea shoots and tomatoes.