I really love breakfast and I’ve probably said it a million times before (I really do use the word love a lot when it comes to food). With breakfast it’s the kind of love that if I could pull a Tom Cruise and stand on top of a couch and profess my love for it (without looking a little wacky) then I certainly would. And yes, um, I just went there. Anyway before I digress too much, back to the important things at hand, this eggs benedict. Seriously though, what is breakfast, or brunch for that matter, without a good old eggs benny? To be perfectly honest, this may be where you and I differ to some degree. So here goes, I don’t like eggs benedict. Well, it’s not that I don’t like it entirely it’s just not my thing per say. I mean we all have our things as far as breakfast is concerned. Some of us like our pancakes, some of us like eggs, some a smoothie, and the list goes on. Eggs are definitely my thing but that hollandaise sauce (gags). It’s just definitely not MY thing. However, with that being said I can quickly remedy that and make any hollandaise hater (like myself) a benny lover for life. For example, take the traditional eggs benedict and swap out that sauce for, wait for it…avocado sauce. I know, amazing, right!? (slaps forehead). It’s like it suddenly became my jump on top of a couch kind of favorite. Plus, when you nix the bread for a simple zucchini fritter, well, I’ll just leave you to let that little tidbit simmer…
Eggs Benedict with Zucchini Fritters & Avocado Sauce
Serves: 2/Cook time: 10 minutes
- 2 c shredded zucchini
- 1 egg
- 1 tbsp Otto’s Naturals Cassava Flour
- pinch of garlic powder
- sea salt & pepper to taste
- 1 tsp olive oil
- 1/2 c ripe avocado
- 1/8 c olive oil
- 2 tbsp lemon juice
- sea salt & pepper to taste
- 2 eggs
- tomato, sliced
- chives, chopped
- Wash and shred zucchini in a medium sized bowl. Add in 1 egg, 1 tbsp flour, garlic powder, sea salt and pepper and mix well.
- Preheat olive oil in a medium to large fry pan over medium heat. Divide the zucchini mixture in half and place each half into the pan, spaced apart, in a circular shape forming 2 fritters. Allow to brown evenly on both sides, about 3 minutes per side. Remove from pan when cooked.
- For the poached eggs, bring a few inches of water and a 1/2 tsp apple cider vinegar in a small covered saucepan to a light boil.
- Once boiling, crack both additional eggs individually into a small ramekin or dish and gently drop them into the water. Return cover to pan and shut off heat. Allow to cook to desired doneness. (If you prefer a runnier yolk let poach for 4 minutes. Leave an additional 2 minutes to further cook the yolk). Remove eggs from water with a slotted spoon and let rest on a paper towel until ready to plate.
- To make the avocado sauce, combine the avo, oil, lemon juice, sea salt and pepper in a small food processor. Pulse to purée the ingredients until you reach a creamy consistency.
- To assemble the Eggs Benedict, start by plating a fritter then topping with a slice of tomato, then an egg and finally the sauce and a pinch of chives. Serve warm and enjoy!