Zucchini Cake Benedict

Zucchini Cake Benedict

It’s that time of year again. Brunch time. Football is back, the weather is cooling off and the laziness is setting in.

I haven’t posted in over a month and I have to apologize for that. I transitioned from careers, moved to San Francisco and last month went through the tragedy of suddenly losing my 3 year old baby girl/dog, Layla. My dogs are my life and my children so this was a very sad time for myself and my boyfriend. We are bruised and broken but slowly learning to move on.

photo (1)She was my baby and such a joy in our lives. Forever in my heart Layla girl. 8/31/2013.

It’s been quite the ride this last month. The ups and downs, the highs and lows but what keeps me moving forward is the strength and comfort of good food and good people….good wine helps too!

“Every positive thought propels you in the right direction.”

With that being said. I’m back! With brunch!

Zucchini Cake Benedict

 And mimosas, you can’t have brunch without mimosas.

We’ve been trying to cut out gluten lately and there lies the inspiration for this Eggs Benedict. Substitute the English muffins with these crispy, light, fluffy zucchini cakes. Not only that but this recipe can be a substitute for any bread side or even in a burger to sub out the beef! Pan fry them up and you can feel a little bit better about eating your veggies.

Today, we’re celebrating a couple of things; the end of my first month of work, being alive and healthy with plenty of love surrounding us and the fact that we have nothing to do this weekend but hang out in our pj’s all weekend! Thank the good Lord for that!

Zucchini Cake Benedict

Zucchini Cake Benedict

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6 Servings

Zucchini Cake Benedict

Ingredients

  • 2 medium sized Zucchini, shredded
  • 1/2 cup Italian Cheese Blend, shredded {Found in your cheese aisle: Parmesan, Mozzarella, Provolone, Mild White Cheddar.}
  • 1/2 cup Panko Bread Crumbs
  • 2 cloves Garlic, grated or minced
  • 1/4 teaspoon Cayenne Pepper
  • 1/2 teaspoon Salt and Pepper
  • 2 whole Eggs
    For the Hollandaise
  • 2 whole Eggs Yolks
  • 2 tablespoons Lemon Juice, fresh squeezed
  • 1 tablespoon Warm Water
  • 2 sticks Butter, melted
  • Sriracha, to taste {Your choice of hot sauce}
  • Kosher Salt, to season
  • 1 dozen Eggs, for poaching
  • 2 tablespoons White Vinegar

Instructions

  1. Place a shallow pot of water on the stove with the white vinegar and bring to a slow simmer.
  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.
  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.
  4. Keep the water simmering for continued cooking when you’re ready to plate.
  5. Grate the zucchini and squeeze excess liquid out of the shredded zucchini in a paper towel. Place in a medium size bowl with cheese, panko, garlic, cayenne, salt, pepper and eggs. Mix lightly until completely combined.
  6. Depending on the size of your zucchini you should be able to make 6 medium sized packed patties. Set aside. In a large skillet {I used my cast iron} add 2-4 tablespoons of vegetable oil to the pan. Just enough to cover the bottom. Heat oil to medium high. Add zucchini cakes to the pan with a spatula.
  7. Don’t overcrowd the pan, cook in batches. Pan fry about 3 minutes per side until golden brown.
  8. Flip and cook the other side for 3 minutes. Remove from pan to a plate and keep warm. Meanwhile, prepare the hollandaise. In a blender {yes I cheat and use a blender, who wants to whisk over a stove all morning when this works fine} add the eggs and lemon juice. You can also substitute white vinegar for lemon juice here. On the medium or “stir” setting of your blender turn it on and mix the egg yolks and lemon juice. While mixing slowly drizzle in the warm water. {If you don’t have water simmering yet for poaching, I just place a cup of water in the microwave for 30 seconds. You want it a little warmer than out of the tap. You want to temper the eggs, not cook them.} With the blender still running slowly drizzle in the warm melted butter. Add the hot sauce. More or less for flavor. Season with salt to taste.
  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
  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.
  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.
https://dashofsavory.com/zucchini-cake-benedict/
Zucchini Cake Benedict

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.


Zucchini Cake Benedict

Keep the water simmering for continued cooking when you’re ready to plate.

Grate the zucchini and squeeze excess liquid out of the shredded zucchini in a paper towel. Place in a medium size bowl with cheese, panko, garlic, cayenne, salt, pepper and eggs. Mix lightly until completely combined.


Zucchini Cake Benedict

Depending on the size of your zucchini you should be able to make 6 medium sized packed patties.


Zucchini Cake Benedict

Set aside.

In a large skillet {I used my cast iron} add 2-4 tablespoons of vegetable oil to the pan. Just enough to cover the bottom. Heat oil to medium high. Add zucchini cakes to the pan with a spatula.


Zucchini Cake Benedict

Don’t overcrowd the pan, cook in batches. Pan fry about 3 minutes per side until golden brown.


Zucchini Cake Benedict

Flip and cook the other side for 3 minutes. Remove from pan to a plate and keep warm.

Meanwhile, prepare the hollandaise. In a blender {yes I cheat and use a blender, who wants to whisk over a stove all morning when this works fine} add the eggs and lemon juice. You can also substitute white vinegar for lemon juice here. On the medium or “stir” setting of your blender turn it on and mix the egg yolks and lemon juice. While mixing slowly drizzle in the warm water. {If you don’t have water simmering yet for poaching, I just place a cup of water in the microwave for 30 seconds. You want it a little warmer than out of the tap. You want to temper the eggs, not cook them.} With the blender still running slowly drizzle in the warm melted butter. Add the hot sauce. More or less for flavor. Season with salt to taste.

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

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. There is nothing worse than a soggy poached egg.

Here’s the fun part. I like to plate things for people but sometimes after doing all this work it’s nice for everyone to get involved.


Zucchini Cake Benedict

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. Top with your favorite hot sauce, chives or cayenne pepper. And there you have it a beautiful and delicious Zucchini Cake Benedict.

Savor and Enjoy!



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