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Cheddar Cauliflower Eggs Benedict with Effortless Hollandaise

Name: Cheddar Cauliflower Eggs Benedict with Effortless Hollandaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 stick butter, melted; 1 tablespoon cornstarch; Pinch of cayenne pepper; 1 teaspoon lemon juice; Salt to taste; Paprika, for garnish; 1 head cauliflower, chopped into small pieces; 1 cup shredded cheddar; 4 egg yolks; 2 slices Canadian bacon, warmed; Freshly ground pepper to taste; 2 large eggs; 1 tablespoon extra-virgin olive oil; Fresh chives, chopped, for garnish

Experience an elevated brunch at the comfort of your home with our Cheddar Cauliflower Eggs Benedict. This recipe features tender cauliflower hash browns topped with succulent Canadian bacon, a perfectly poached egg, and easy-to-make blender hollandaise sauce. Finished with a sprinkle of paprika and...

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30 min

TOTAL TIME

1096

CALORIES

$4.08

PER SERVING

Cheddar Cauliflower Eggs Benedict with Effortless Hollandaise

Ingredients

14 INGREDIENTS

2 SERVINGS

1 stick butter

melted

1 tbsp cornstarch

1 pinch cayenne pepper

chopped into small pieces

1 cup shredded cheddar

4 whole egg yolks

2 slices canadian bacon

warmed

freshly ground pepper

to taste

2 large eggs

1 tbsp extra virgin olive oil

fresh chives

chopped, for garnish

Directions

CAULIFLOWER PATTIES

15 min

PREP TIME

15 min

COOK TIME

30 min

TOTAL TIME

Put the cauliflower pieces into a food processor and pulse until finely chopped. In a bowl, combine the chopped cauliflower, one egg, cheddar, and cornstarch. Season with salt and pepper. Mix until well combined.

Heat olive oil in a skillet over medium-high heat. Scoop spoonfuls of the cauliflower mixture into the skillet and shape into patties. Cook until brown and crispy, about 5 minutes on each side.

POACHED EGGS

Bring a pot of water to a simmer. Crack the two large eggs individually into a cup. Slide one egg gently from the cup into the simmering water and cook for about 3 minutes for a soft yolk, then remove with a slotted spoon onto a paper towel. Repeat with the second egg.

HOLLANDAISE SAUCE

Combine the egg yolks, lemon juice, and a pinch of salt in a blender. Blend until the yolks lighten in color, then slowly add the melted butter while the blender is running.

Add a pinch of cayenne pepper to the blender and give it one last whirr. Taste and adjust the seasoning.

ASSEMBLY

To assemble, place a cauliflower patty on each plate. Top with the warmed Canadian bacon, a poached egg, and a generous spoonful of hollandaise sauce. Sprinkle with paprika and chopped chives for garnish. Serve immediately.

Health Info

Macros

29g

CARBS

90g

FAT

48g

PROTEIN

Allowed on these diets

GLUTEN FREE

LOW CARB

Contains these allergens