Zucchini and Carrot Mini Pancakes with Poached Egg

This food presentation from Seven Spoons totally inspired me to make a nice similar breakfast today. Yese, I'm not over with poached eggs fever :).

Ingredients:
- 100g chopped zucchini
- 4 pieces zucchini sliced thinly (optional)
- 4 slices carrots, thinly sliced (optional)
- 100g chopped carrots
- 2/4 cups bread crumbs
- 1 large beaten egg
- 1 egg for poaching
- 1/8 cup melted butter
- some spanish paprika
- salt and pepper
- alfalfa sprouts for garnishing

1. Combine the zucchini, carrots, bread crumbs, melted butter and beaten egg. Mix well.
2. Add salt and pepper according to your taste. Give it a dash or two of spanish paprika.
3. Put the mixture in a food processor. Do not puree, just give it about 5-10 seconds chopping/blending. It's still nice to have a little bit of chunks.
4. Heat oil in a frying pan.
5. Use an egg mold to hold the batter. Pour a little bit of the mixture inside the mold, and then top it with the thinly sliced zucchini. Then top it again with the mixture.
(note: I usually set the oven heat medium to low, so I can evenly cook even the inner portion without burning the outter part.)6. Flip to the other side when firm enough and cooked. Do this to the rest of the mixture.
When everything is cooked, you can then poach your egg.
To serve:
1. Get one pancake and spread some garlic mayo.
2. Sprinkle some alfalfa sprouts. Arugula also works with this.
3. Top it again with another pancake. Sprinkle some alfalfa sprouts (or arugula) and then top it with the poached eggs.

Sunshine on a plate :).