Everyone knows that the courgette, or zucchini, is one of the best vegetables going.

Closely followed by cauliflower.

Anyway, after zoodles, these fritters have emerged as one of the best ever uses for courgettes. Not only are they baked, but they also use wholewheat flour instead of white flour. Extra healthy!

Two big courgette fritters, topped with natural yoghurt, marbled with sweet chilli sauce, and a handful of alfalfa sprouts. I mean, brunch couldn’t get much better, right?

But just wait for it…

Oh yes. That’s EXACTLY what you think it is. Poached egg. Right on top.

Is there any better sight than a soft poached egg? Nope. And on top of a few crispy courgette fritters, it’s pure perfection. And the fun doesn’t just end at brunch. These fritters are perfect for dinner, lunch, or Sunday morning breakfast. Not many recipes can claim that, can they?

Whilst the toppings are optional, I strongly suggest you go for at least the poached egg.

And that applies to most meals…