Zucchini Cake Benedict is the perfect comforting Fall brunch with a semi-healthy low carb alternative. I use a blender hollandaise recipe to make this dish quick and easy. Football is back and brunch just feels necessary. Fall is coming and the weather is cooling off, but zucchinis are still in season and abundant.
I haven’t posted in over a month because we’ve had some exciting transitions. I started a new career in the wine industry and we moved to San Francisco! I really haven’t had a moment between the moving and getting settled in my new job to make cooking a priority, so I’m back! And with a delicious, semi-healthy brunch. Mimosas definitely included.
We’ve been trying to be better at using low carb alternatives when making food at home. Substituting spiralized zucchini or spaghetti squash for pasta or using almond or coconut flour in the place of wheat flour. These are all easy alternatives to living the low carb life so I decided to make Eggs Benedict low carb.
Eggs Benedict is one of my favorite brunch dishes and I’m not going to cut something I love completely out of my life simply because it has bread. So substituting the English muffins with these crispy zucchini cakes was the perfect compromise. I used panko {yes I know panko is a carb but it’s better than the a whole English muffin} and egg as the sole binder for this recipe. Pan fry them up and you can feel a little bit better about eating your veggies.
Zucchini Cake Benedict
Ingredients
- 2 medium sized Zucchini, shredded
- 1/2 cup Parmesan Cheese, shredded
- 1/2 cup Panko Bread Crumbs
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Smoked Paprika
- 1/2 teaspoon Kosher Salt and Ground Black Pepper
- 2 whole Eggs
- 4 tablespoons Olive Oil
- For the Hollandaise
- 2 whole Eggs Yolks
- 2 tablespoons Lemon Juice, fresh squeezed
- 2 tablespoons Warm Water
- 2 sticks Butter, melted
- 1 teaspoon Sriracha, or to taste
- 1/4 teaspoon Kosher Salt, more to season
- 6 whole Eggs, for poaching
- 2 tablespoons White Vinegar
Directions
- Step 1 Place a large shallow pot of water on the stove with the white vinegar and bring to a slow simmer.
- Step 2 Work in batches. I like to take a small glass bowl and one by one crack my eggs into the bowl. In the center of the simmering pot dip the lip of the bowl with the egg in the water and slide the egg slowly into the pot. With a slotted spoon very gently nudge the white over the yolk. Maintain a slight simmer but don’t let the water boil.
- Step 3 Poach the eggs for 3 minutes for a perfect medium egg. Remove eggs with a slotted spoon and place in the ice water to stop the cooking process.
- Step 4 Keep the water simmering for continued cooking when you’re ready to plate.
- Step 5 Grate the zucchini and squeeze excess liquid out of the shredded zucchini in a kitchen towel. Place in a medium size bowl and add parmesan, panko, garlic powder, smoked paprika, kosher salt, ground black pepper and eggs. Mix lightly until completely combined.
- Step 6 Depending on the size of your zucchini you should be able to make 6 medium sized packed patties. Set aside. In a cast iron skillet heat olive oil over medium high heat. Work in batches, about 3 at a time and place zucchini cakes in the preheated pan with a spatula.
- Step 7 Pan fry about 3 minutes per side until golden brown.
- Step 8 Transfer zucchini cakes to a plate lined with paper towels to drain. Meanwhile, prepare the hollandaise. In a blender add the eggs and lemon juice. You can also substitute white vinegar for lemon juice here. Turn on your blender to the puree setting and mix the egg yolks and lemon juice. While mixing slowly drizzle in the warm water. {I use the warm water from my poached egg bath but hot water out of the tap works fine too, this is just to temper the eggs before adding in the butter.} With the blender still running slowly drizzle in the warm melted butter. Add the Sriracha, more or less for flavor and season with kosher salt.
- Step 9 Place hollandaise in a bowl and keep in a warm place until ready to serve. Don’t let your hollandaise get too cold or too hot. I like to place it in the middle of my stove while I finish cooking. Whisk or stir before serving. If it gets too thick while waiting whisk in a little more melted butter and warm water
- Step 10 Before assembly starts dip the poached eggs hanging out in the ice water back into the simmering hot water for about 30 seconds to 1 minute to warm through. Remove eggs and let drain on a paper towel to serve.
- Step 11 Plate your zucchini cakes and place the poached egg on top, top with a healthy spoonful of hollandaise and serve with your favorite brunch side.
When serving eggs benedict for a crowd, poach the eggs first. Let them hang out in an ice bath while you prepare everything else.
Right before serving heat them again in the warm water for one minute.
It’s important to squeeze the bejesus out of the shredded zucchini before making your patties. They have a lot of water in them that will make your mixture watery. Use a kitchen towel to wrap the shredded zucchini, and over a sink, squeeze until all the water is out.
Depending on the size of your zucchini you should be able to make 6 medium sized packed patties. Use a large scoop to easily measure them out and form your patties.
I love using my cast iron skillet for frying, sauteing, or browning, it’s probably my most used kitchen pan.
Don’t overcrowd the pan, cook in batches. Pan fry about 3 minutes per side until golden brown.
Transfer zucchini cakes to a paper towel lined plate or sheet pan. You can keep them warm in the oven while you prepare everything else.
Assemble your cakes, garnish with chopped chives, a sprinkle of smoked paprika and dive in.
Break that delicious yolk.
Savor and Enjoy!
