Zucchini Fritters with Portobello Mushrooms & Poached Egg

Heat butter in a large saucepan over medium heat. Once melted, add mushrooms and cook for 5 minutes or until tender and lightly browned. Remove mushrooms and set aside.

Meanwhile, preheat oven to 180°C fan forced. Line a baking tray with baking paper. Place cherry tomatoes on the baking tray and drizzle with 2 tablespoons olive oil. Season with salt and pepper. Cook for 10-12 minutes or until tomatoes are softened.

Using hands squeeze zucchini to remove any excess liquid. Combine zucchini, halloumi, paprika and green onion in a medium bowl. Season with salt and pepper. Combine flour, 2 eggs and milk in a separate bowl. Add zucchini mixture and stir gently until combine.

Heat one third of the oil in a large frying pan over medium heat. Drop ¼ cups of the fritter mixture into pan and cook, in batches, for 5 minutes each side or until cooked through.

Meanwhile, poach remaining 4 eggs in a pan of simmering water for 4-5 minutes or until cooked to your liking.

Place zucchini fritters on plate, top with mushrooms, poached egg and cherry tomatoes to serve.