INGREADIENT

• 1 cup zucchini grated
• 1 cup mozzarella grated
• 1/2 cup parmesan grated
• 150 g ham chopped
• 1/4 cup fresh flat-leaf parsley finely chopped
• 1/2 tsp chilli flakes
• 5 eggs
• 8 slices seeded sandwich loaf
• 1 knob butter softened to spread
• 1 dollop tomato relish *to serve
• 1/4 cup fresh flat-leaf parsley *to serve *extra
• 1 pinch salt and pepper *to taste

Direction

1. Preheat a jaffle machine according to manufacturer’s instructions.
2. Place the zucchini in a colander and squeeze out all moisture. Combine zucchini, mozzarella, parmesan, ham, parsley, chilli, 1 of the eggs and salt and pepper in a medium bowl.
3. Butter one side of each slice of bread and place bread, buttered-side down. Spoon the zucchini mixture over bread and cover with remaining bread, buttered-side up.
4. Place into jaffle maker, close lid and cook for 3 minutes or until bread is golden and crisp and egg is cooked.
5. While the jaffles are cooking, heat a large non-stick frying pan over medium heat. Lightly grease and crack remaining eggs into the pan. Fry for 3 minutes for sunny side up.
6. Serve the jaffles with fried eggs, tomato relish and parsley leaves.