While this certainly makes a fancy brunch dish, it is also a hearty summer dinner plate.
2 cups grated Kohlrabi and other Veggies (I used zucchini and 1 ear of corn)
1/2 cup Bread Crumbs
1 tsp Salt
1 TBSP Summer Savory
5 Solar Eggs
4 tsp Pesto
4 tsp Chevre or other Soft Cheese
1 Bag of Salad Greens or 1 head lettuce
Combine the grated veggies, salt, and summer savory in a bowl. Transfer the mixture to a collander and strain for a few minutes. You can use a paper towel to push some of the moisture out. The salt will help draw out the moisture, so it will also be helpful to do this ahead of time, and allow the mixture to sit for up to 30 minutes.
Add bread crumbs and one egg until the mixture is sticky, but still mostly veggies. What you want to avoid (it won't be a bad thing, it'll just be more similar to a pancake) is creating a dough or batter. The mixture should be just sticky enough to form a loose ball. Pan fry the balls in vegetable or cocounut oil on med-high heat, 5 minutes each side, until golden brown.
Pan fry or poach 4 eggs. Pan frying is certainly easier, but here are some tips for poaching eggs:
- Boil water in a large pot, then reduce to a simmer
- Add 1 tsp Vinegar and 1 tsp salt to the water
- Crack one egg at a time into a small mug
- Stir the water counter-clockwise, and then slowly lower the mug into the water to release the egg into the current.
- It'll take about 2 minutes to cook
- I certainly try to do 2 eggs at once (one right after the other), but have had the best luck by being patient, and cooking one at a time. Wait for the water to simmer again before adding the next egg.
On a plate, prepare a bed of greens. Slice the tomato into four big slices, one per plate. Put the still-hot kohlrabi fritter right on top of the tomato. Put a teaspoon of chevre and a tablespoon of pesto right on top of the fritter, and top with an egg.