Zucchini Burger Breakfast Stacks

Ingredients: 
1.5lbs Zucchini, shredded
Kosher Salt & Pepper
1 Small Sweet Potato, peeled and shredded
3 large eggs, lightly beaten
7 tbsp. olive oil
2 scallions, chopped
1 jalapeno, stemmed, seeded, and chopped
1 garlic clove, crushed
1 tsp. ground coriander
1 tsp. ground cumin
3 tbsp. arrowroot flour
6 Large Eggs, room temperature
1 Tbsp. Distilled Vinegar
1 Tbsp. Sea Salt
1 Avocado, sliced
6 Slices Prosciutto
Chopped Chives For Garnish

Instructions: 
For The Zucchini Burgers:
Toss zucchini with 2 tsp. salt and let drain in strainer for 10 minutes. Wrap zucchini in clean dishtowel and squeeze out excess liquid (I've also discovered you can do this in a salad spinner). Combine dried zucchini, sweet potato, eggs, 1 tbsp. oil, scallions, jalapeno, garlic, coriander, cumin, 1 tsp. salt, and ¼ tsp. pepper in a large bowl. Sprinkle arrowroot flour over mixture and stir until well combined. 

Heat 3 tbsp. olive oil in a non-stick skillet on medium-low heat. Drop 1/3-cup portions of zucchini mixture into skillet, and use back of spoon to press into burgers. Cook until golden brown and slightly crisp, about 4 minutes per side. Then place burgers on a paper towel lined plate. Repeat with remaining zucchini mixture. 

For The Eggs:
Crack your eggs into individual ramekins. Put 2 quarts of cold water and 1 tbsp. distilled white vinegar in your poaching pot and start to bring it to a boil. Once boiled, add 1 tbsp. sea salt to your water and stir. Reduce your heat so your water is trembling, but not boiling. Swirl the water a few times with a large spoon. While the water is still swirling, gently pour each egg into the water individually. Cook 4 minutes for a soft yolk. Use a slatted spoon to remove the eggs from the water.

Assembly:
Top each burger with prosciutto, avocado, and a poached egg. Season with salt, pepper and garnish with chopped chives.