Prep: 15 minutes
Cooking: 10 minutes
125g (1 cup) grated zucchini
100g (1 cup) grated mozzarella
20g (½ cup) grated parmesan
150g leftover ham, chopped
¼ cup flat-leaf parsley, finely chopped
½ teaspoon chilli flakes
8 slices seeded sandwich loaf
softened butter, to spread
tomato relish, to serve
Preheat jaffle machine according to manufacturer's instructions.
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.
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.
Place into jaffle maker, close lid and cook for 3 minutes or until bread is golden and crisp and egg is cooked.
While the jaffles are cooking, heat a large non-stick frying pan over medium heat. Lightly grease and crack remaining eggs into the pan. Cook for 3 minutes or until sunny side up.
Serve the jaffles with fried eggs, tomato relish and baby parsley leaves.
Recipe from: Australian Eggs