If making you own pico and guacamole, do that first, set aside
Use a food processor or a box grater to grate zucchini.
(Another option is to buy or make spiraled zucchini and give a rough chop)
Place zucchini in a bowl lined with paper towels, sprinkle zucchini with sea salt and pepper and allow to rest for a few minutes.
Chop chives and whisk one egg in a little bowl
Use paper towels to squeeze out any extra moisture in zucchini then return zucchini to bowl and discard towel
Use a fork to stir in egg , almond flour and 1 tablespoon chives until well combined
Heat a large pan on high heat for two minutes, add enough olive oil to coat pan and allow to heat for 30 seconds
Use a spoon to scoop zucchini mixture into pan, making two 5" fritters.
Use back of spoon to flatten and spread fritters into a circle.
If needed turn heat to medium.
Cook each side for about 3-4 minutes or until golden brown
While fritters cook, heat a smaller pan on high heat for two minutes, add oil and wait 30 seconds for oil to heat
Gently crack eggs into pan, tuen heat down to medium and fry until whites are set and yolk is runny (or to your liking)
Season with sea salt and pepper
Remove fritters from pan, top with eggs, garnish with pico de gallo, guacamole and remaining chives.
Serve!
courses breakfast
cuisine mexican