Candida Diet Friendly Grain-Free Eggs Benedict on Zucchini
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Learn more →Ingredients
2 servings
For the zucchini base
- 2 medium zucchini (about 1 lb total), cut into ¾-inch rounds
- 1 tbsp olive oil
- ¼ tsp sea salt
- ¼ tsp black pepper
For the hollandaise
- 3 pasteurized egg yolks
- ½ cup coconut oil, melted and warm
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
Chef's tipUse the same amount. Yellow mustard is milder and more vinegary - taste, then add a little more if needed. - ¼ tsp sea salt
- 1 pinch cayenne pepper (optional)
For the poached eggs
- 4 pasteurized eggs
- 1 tbsp white wine vinegar
Chef's tipUse the same amount of unseasoned rice vinegar. It is slightly milder, so taste and add a little more if needed.
For serving
- 1 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Pat the zucchini rounds dry with paper towels. Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the zucchini rounds in a single layer, season with 1/4 tsp salt and 1/4 tsp black pepper, and sear undisturbed for 3–4 minutes until the undersides are deep golden. Flip and cook for another 2–3 minutes until the second side is golden and the rounds are just tender when pierced with a fork. Transfer to a plate and tent loosely with foil to keep warm.
- 2
Make the hollandaise: combine the 3 pasteurized egg yolks, 1 tbsp lemon juice, 1 tsp Dijon mustard, and 1/4 tsp salt in a blender. Blend on medium speed for 30 seconds until the mixture is pale and slightly thickened. With the blender running on low, very slowly drizzle in the warm melted coconut oil in a thin, steady stream until the sauce is thick, smooth, and coats the back of a spoon. Add the cayenne, if using. Keep warm by setting the blender jar in a bowl of warm (not hot) water.
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