Paleo Grain-Free Eggs Benedict on Zucchini

Total time35 min

Prep time15 min

Cook time20 min

Paleo Grain-Free Eggs Benedict on Zucchini

Golden-seared zucchini rounds stand in for the usual English muffin here, giving you a tender, slightly caramelized base with real texture to hold everything together. Each round is topped with a perfectly poached egg, glossy and just barely set at the yolk, then finished with a rich hollandaise blended from egg yolk, lemon juice, and warm coconut oil until it's thick and silky enough to coat the back of a spoon. A scatter of fresh chives on top adds a little color and a clean, herby bite. It's a brunch classic reworked around simple, whole-food ingredients, with all the richness and drama of the original in every forkful. Whether you're cooking for a weekend crowd or just treating yourself, this one fits neatly into a Paleo spread without skipping on flavor.

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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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