Vegetarian Grain-Free Eggs Benedict on Zucchini

Total time35 min

Prep time15 min

Cook time20 min

Vegetarian Grain-Free Eggs Benedict on Zucchini

Golden-seared zucchini rounds stand in for the classic base here, holding up beautifully under a perfectly poached egg and a rich, lemony hollandaise blended silky-smooth with warm coconut oil and a touch of Dijon. The zucchini gets a deep, caramelized crust from a hot skillet sear, giving you that satisfying bite before you even get to the egg. Each round is topped with a just-set poached egg, its yolk soft enough to spill into the sauce below, then finished with a generous drape of hollandaise and a scatter of fresh chives. It's a bright, elegant brunch plate that swaps out the usual bread for something lighter without losing any of the indulgence. This version fits neatly into a vegetarian spread, making it a great weekend centerpiece for a crowd with mixed diets at the table.

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Ingredients

2 servings

For the zucchini base

2 medium zucchini (about 1 lb total), cut into ¾-inch rounds
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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
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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