Gluten Free Grain-Free Eggs Benedict on Zucchini

Total time35 min

Prep time15 min

Cook time20 min

Gluten Free Grain-Free Eggs Benedict on Zucchini

Golden-seared zucchini rounds stand in for the usual English muffin, giving this brunch classic a tender, slightly caramelized base that holds up beautifully under a poached egg. The hollandaise here is silky and rich, built from egg yolks, warm coconut oil, and a bright hit of lemon juice and Dijon that blends up thick enough to coat the back of a spoon. Each round gets topped with a perfectly poached egg — soft-set whites, yolks that spill out slow and golden — then a generous spoonful of that sauce and a scatter of fresh chives. It's an elegant, restaurant-worthy brunch plate that comes together with a blender, a skillet, and a simmering pot of water. Every component here is produce- and egg-based, no bread basket in sight, making it a genuinely solid pick for a gluten free morning spread. Serve it right away while the hollandaise is still warm and the yolks are at their runniest.

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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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