This Eggs Benny has it all... Rich, lemony Hollandaise, perfectly poached eggs, pan warmed prosciutto, & tomato on a great (low carb) zucchini fritter base.
- 100g butter
- 3 large egg yolks
- 1 - 3 teaspoons lemon juice
- 1/8 - 1/4 teaspoon cayenne pepper or white pepper
- 450g zucchini or Summer squash or both
- 1 teaspoon salt
- 2 large eggs
- 40 grams onion or two medium spring onions diced
- 1 1/2 teaspoon lemon pepper
- 1/2 teaspoon baking powder
- 3/4 cup almond flour
- 1/4 cup grated Parmesan cheese
- oil of choice for frying
- 100g prosciutto deli ham or turkey
- 4 large eggs
- 4 thick slices tomato
- 1 tablespoon snipped chives for garnishing
Grate the zucchini on a box grater or in a food processor. Put it in a colander and sprinkle with the teaspoon of salt. Mix it gently to distribute the salt and let it sit for about 5 minutes. Squeeze it out with your hands and place into a medium sized mixing bowl.
Add the eggs and scallion to the zucchini and mix together.
In a small bowl, add the rest of the dry ingredients and stir together. Add them to the zucchini and mix thoroughly.
Heat a pan over medium - high heat. Pour in enough oil to completely cover the bottom surface of the pan. When it looks hot, stick the end of a wooden spoon into the oil and check for bubbles. If the bubbles are moving quickly, then the oil is hot enough.
Stir the zucchini mixture one more time and dip a 1/4 cup measuring cup into the batter, level off. Dump the batter into the pan and gently push it into a flat pancake shape with the back of a metal spatula/flipper. Cook for three minutes adjusting the heat up or down as needed, then flip, cooking for another three minutes. Add more oil to the pan as needed to prevent sticking.
Drain the zucchini fritters on a paper towel before serving. (This makes 8 fritters and you will only need 4 for the Eggs Benny.)
Add the yolks to a blender. Put the top onto the blender but remove the middle piece. Pre-heat a small frying pan over medium heat. Add the butter and let it melt. Continue heating until it bubbles and stops foaming.
Turn the blender on low and begin pouring the hot butter into the blender - very slowly at first, and then a little faster as the Hollandaise begins to emulsify add the lemon juice and pepper and turn the blender to a faster speed. Scrape down the sides and add the middle back to the top of the lid. Let the sauce sit in the blender until ready.
Put the butter coated pan back on stove over medium heat. Cook the prosciutto until it begins to brown. Turn off the heat.
Meanwhile, fill a medium - large frying pan ¾ fill of water, add two teaspoons of vinegar and a big pinch of salt. Turn the heat to medium high until it begins to simmer slowly, then turn it down to medium.
Crack the eggs one at a time and gently open them into the barely simmering water. Watch the heat under the pan because we don't want the water to boil. Cook the eggs 1 minute, then with a spatula, gently loosen the eggs from the bottom of the pan so they can float freely. Poach the eggs for another minute, then gently roll them over with a slotted spoon. Continue poaching for about 2 minutes more. Remove the eggs from the pan and drain on paper towels.
Put 1 zucchini fritter on each serving plate. Add a slice of tomato on top of each zucchini fritter. Season with salt and pepper. Divide the Prosciutto evenly among the 4 servings and place it on the tomatoes. Next, place a poached egg on each serving, seasoning with salt and pepper. Sauce each Egg Benedict with the Hollandaise. Garnish with the chives.
Recipe from Low Carb Maven