Recipe of the week: Poached Eggs with Parsnip Fritters

This is a meal that could work for breakfast, lunch or a combination of the two. Low in ProPoints, high in taste, this is a really good meal and one you may never have heard of before.

This delicious brunch is perfect served with grilled tomatoes. To get ahead, you could make the fritter up to one day in advance and then simply warm it through in a moderate oven while you cook the egg.

Poached Eggs with Parsnip Fritters

The Basics:

• Serves 1
• 3 ProPoints values per serving
• 25 minutes in total
• Vegetarian

What you need:

• 1 carrot, peeled and grated coarsely
• 1 small parsnip (about 50g/1 ¾ oz), peeled and grated coarsely
• ¼ teaspoon ground cumin
• 1 tablespoon chopped fresh curly parsley
• Calorie controlled cooking spray
• 1 egg
• Salt and freshly ground black pepper

What to do:

1. Bring a small pan of water to the boil. Cook the carrot and parsnip for 3 minutes. Drain thoroughly. In a bowl mix together the cumin, carrot parsnip and parsley. Season generously.
2. Heat a large non stick frying pan and spray with the cooking spray. Add the mixture, flattening with a spatula to shape into a large fritter, and cook for 5-7 minutes, turning halfway through, until golden and cooked through. Transfer to a warmed plate and keep warm.
3. To poach the egg, in a deep lidded frying pan, bring about 4cm (1 ½ inch) of water to the boil, then reduce the heat until the water is barely simmering. Break the egg into a cup or ramekin then gently tip it into the water. Cover with a lid and cook for 4 minutes on a low heat.
4. When the poached egg is ready, lift it out with a slotted spoon, resting the spoon briefly on a pad of kitchen paper to absorb excess water. Place the egg on top of the parsnip fritter and serve immediately.

This is the kind of meal that could be the making of you in a Come Dine With Me competition, so if you have lofty ambitions, look no further than this gem.

For more delicious Weight Watchers meals, simply click here.