Mediterranean Diet Friendly Grain-Free Eggs Benedict on Zucchini

Total time35 min

Prep time15 min

Cook time20 min

Mediterranean Diet Friendly Grain-Free Eggs Benedict on Zucchini

Golden-seared zucchini rounds stand in for English muffins here, giving you a lighter, vegetable-forward base with a nicely caramelized edge from a hot skillet and good olive oil. Each round gets topped with a soft, gently poached egg, its yolk still runny and rich, then finished with a lush, lemony hollandaise brightened with Dijon mustard and a touch of cayenne. A scattering of fresh chives on top adds a little herbal lift and color to the plate. It's an elegant, low-carb brunch that still delivers all the creamy, tangy, savory satisfaction of the classic version. With olive oil, lemon, mustard, and fresh vegetables doing the heavy lifting, this one fits beautifully into a Mediterranean-style way of cooking. It's a great option when you want a special-occasion breakfast that still feels grounded in whole, simple ingredients.

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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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