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Recipe By: MrsVorce2015
Shared By MrsVorce2015

Cauliflower Benedict

Ingredients

  • FOR THE CAULIFLOWER HASH BROWN PATTIES:
  • 1/2 head cauliflower
  • 1 large egg
  • 1 c. shredded cheddar
  • Pinch of cornstarch
  • Kosher salt
  • Freshly ground pepper
  • 1 tbsp. extra-virgin olive oil
  • FOR THE POACHED EGGS:
  • 2 large eggs
  • FOR THE HOLLANDAISE:
  • 4 egg yolks
  • Squeeze of lemon juice
  • 1 stick butter, melted
  • Pinch of cayenne pepper
  • Kosher salt
  • TO ASSEMBLE:
  • 2 slices Canadian bacon, warmed
  • Paprika, for garnish
  • Chopped fresh chives, for garnish

Directions

1) Make cauliflower patties: Grate cauliflower on a box grater until shredded. Add to a medium bowl and crack in the egg. Add cheddar and cornstarch and season with salt.

2) In a large skillet over medium-high heat, heat oil. Add spoonfuls of cauliflower mixture and shape into patties. Cook until brown and crispy, 5 minutes, then flip and cook 5 minutes more.

3) Poach eggs: Bring a saucepan of water to a boil, then reduce to a low simmer. Create a vortex by stirring the water, then drop in 1 egg. Let cook 3 minutes, then transfer with a slotted spoon to a paper towel. Repeat with remaining egg.

4) Make hollandaise: Discard all but two inches of water and bring to a low simmer. Set a heatproof bowl over saucepan to create a double boiler and add egg yolks. Add lemon juice and whisk until combined, then stir in butter in a steady stream, whisking constantly, until combined. Season with cayenne and salt.

5) Serve cauliflower hash brown patties topped with Canadian bacon, poached eggs, and hollandaise. Garnish with paprika and chives.

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