Smoked Salmon Eggs Benedict
Eggs benedict is one of my favorite breakfasts to get at a restaurant. This version is a bit healthier and full of so much good protein. The recipe serves two and is a lovely treat for you and your significant other on the weekend. It does take a little more prep work as there are 3 separate recipes almost but still can be ready in 20 minutes.
Ingredients:
Zucchini Pancakes
2 zucchini, grated
2 organic pasture raised eggs
4 Tbsp coconut flour, almond flour or gluten free
1/2 tsp salt
1/4 tsp freshly cracked black pepper
2-4 Tbsp ghee
Hollandaise Sauce
2 tsp lemon juice
2 tsp white vinegar
3 organic pasture raised egg yolks
1/2 cup ghee
Salt and white pepper to taste
Smoked Salmon And Poached Eggs
8 organic pasture raised eggs
8 slices smoked salmon (no added sugar)
2 handfuls mixed salad leaves
2 tbs chopped chives
Instructions:
Zucchini Pancakes
Pre-heat the oven to 250 degrees.
Squeeze the zucchini so that most of the moisture comes out of it. You can also pat with a paper towel to remove excess water. Place it into a clean bowl.
Add the egg, coconut flour, salt and pepper, and stir to combine.
Melt the butter in a large frying pan over a medium heat.
Drop large spoonfuls of batter into the pan and cook for a few minutes on each side, or until lightly golden. Remove from the pan and place on a heatproof plate and place in the oven to keep warm. Repeat until all of the mixture has been cooked.
Add more butter between batches if the frying pan gets dry.
Hollandaise Sauce
Place the vinegar, lemon juice and egg yolks in a heatproof bowl and whisk until well combined.
Place the bowl over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Whisk continuously until the mixture thickens.
Add in cubes of butter, whisking well between each addition. If the mixture startes t divide, take it off the heat and whisk until it returns to form.
Remove from the heat, season with salt and pepper and keep warm.
Poached Eggs
Bring a wide pan of water to the boil then reduce the heat so the water is gently simmering.
One at a time, crack an egg into a mug or small bowl then slowly lower into the water. Repeat until all of the eggs are in the water (if your pan is large enough so they are not crowded. If not, cook the eggs in two batches).
Cook for 2-4 minutes, depending on how runny you like your egg yolks. If you like a very soft poached egg, cook for less time than if you prefer a more firm yolk.
Gently remove the eggs one by one with a slotted spoon, being careful to drain off as much liquid as possible.
To Serve
Divide the zucchini pancakes between four plates. Top with a few salad leaves, 2 slices of smoked salmon, 2 poached eggs and a drizzle of hollandaise sauce. Sprinkle with chopped chives and season with salt and pepper. Serve immediately.
