Dairy Free Grain-Free Eggs Benedict on Zucchini

Total time35 min

Prep time15 min

Cook time20 min

Dairy Free Grain-Free Eggs Benedict on Zucchini

Golden-seared zucchini rounds stand in for the classic base here, getting a deep caramelized crust in a hot skillet before topping with a perfectly poached egg. The hollandaise is built the traditional way, egg yolks whisked with bright lemon juice and Dijon mustard, then slowly emulsified with warm coconut oil into a thick, glossy sauce that coats a spoon. Each poached egg comes out with that soft, jammy yolk you want under a rich sauce, and a scatter of fresh chives on top adds a clean, herby finish. It's a brunch plate that still delivers the indulgent, restaurant-worthy layers of the original — tender vegetable base, silky egg, luxurious sauce — without any grain or starch getting in the way. Simple to prep in stages and impressive to serve, this one is a genuinely solid choice for a dairy free brunch spread.

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Ingredients

2 servings

For the zucchini base

2 medium zucchini (about 1 lb total), cut into ¾-inch rounds
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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
¼ tsp sea salt
1 pinch cayenne pepper (optional)

For the poached eggs

4 pasteurized eggs
1 tbsp white wine vinegar

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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