Cauliflower Benedict
Low-carb eggs Benedict with crispy cauliflower patties and silky hollandaise.
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gluten-freebreakfast
Servings: 2
Ingredients
- For the Cauliflower Patties:
- ½ headcauliflower
- 1large egg
- 1 cupgrated cheddar cheese
- pinch corn starch
- kosher salt
- 1 tbspolive oil
- For the Poached Eggs:
- 2extra large eggs
- For the Hollandaise:
- 4egg yolks
- squeeze of lemon juice
- 1 stickbutter, melted
- pinch of cayenne pepper
- kosher salt
- 2 sliceCanadian bacon, warmed
- Paprika, for garnish
- Chopped fresh chives, for garnish
Instructions
- 1.Grate cauliflower on a box grater until shredded. Add to a medium bowl and crack in an egg. Add cheddar and a pinch of corn starch and season with salt.
- 2.In a large skillet over medium-high heat, heat oil. Add spoonfuls of cauliflower mixture and shape into a patty. Cook until brown and crispy, 5 minutes, then flip and cook 5 minutes more.
- 3.Poach eggs: Bring a saucepan of water to a boil, then reduce to a low simmer. Create a vortex by stirring the water, then drop in an egg. Let cook 3 minutes, then transfer with a slotted spoon to a paper towel. Repeat.
- 4.Discard all but 2" of water and bring to a low simmer. Add a water over saucepan to create a double boiler and add egg yolks. Add lemon juice and whisk until combined, then stir in melted butter in a steady stream, whisking constantly, until combined. Season with cayenne and salt.
- 5.Serve cauliflower hash brown patties topped with Canadian bacon, poached eggs, and hollandaise. Garnish with paprika and chives.