AT A GLANCE
We love poached eggs, but they can be high maintenance if you're feeding more than a couple of people. This is where soft-boiled eggs come into the picture - cooking a dozen or more is a no-fuss proposition, and if you can't be bothered peeling them en masse, just break them in half and scoop them from their shells with a spoon instead.
|01||For feta sauce, process ingredients in a small food processor until smooth. Season to taste and refrigerate until required.|
|02||Blanch peas in a saucepan of boiling salted water until tender and bright green (2-3 minutes; see cook’s notes p184). Drain, reserve 100gm peas to serve, pulse remainder in a food processor to a rough purée (leave some whole for extra texture). Transfer to a bowl and stir in grated zucchini, 3 of the eggs, yoghurt, milk, feta, mint and spring onion. Stir in flour and baking powder, add half the lemon juice and season to taste.|
|03||Preheat oven to 120C. Heat about 1cm olive oil in a deep frying pan over medium-high heat. Add ½-cupfuls of batter and shallow-fry, turning occasionally, until golden brown (2-3 minutes). Drain on paper towels and place in a single layer on a baking tray in oven to keep warm.|
|04||Meanwhile, cook remaining 12 eggs in a large saucepan of boiling water until cooked to your liking (7 minutes for soft yolks). Drain, then, when cool enough to handle, peel.|
|05||Combine extra-virgin olive oil, pea tendrils, extra mint, sliced zucchini, zucchini flowers, reserved peas and remaining lemon juice in a bowl. Season to taste and toss to combine. Serve pea, zucchini and mint fritters with eggs and feta sauce, and scatter with pea tendril salad.|