Zucchini & Yam Fritter Benedict with Foamed Hollandaise, Caramelized Onions, Roasted Roma Tomatoes, Applesauce
This Zucchini & Yam Fritter is a great weekend recipe, when you may have a little more time to put into breakfast. This creative take on eggs benedict satisfies the desire for a hearty breakfast, while keeping you light, with the zucchini yam fritter providing a vegetable substitute for English muffins. And cooking the carmelized onion with broth creates a rich and more unique flavor.
Nutritional Powerhouse: Eggs are a wonderful food for the brain. The yolks are a source of choline, which is associated with reducing inflammation and promoting brain function, like maintaining memory and communications between brain cells.
Ingredients (Serves 4)
Caramelized Onion
- 1 large onion finely sliced
- ½ tsp grapeseed oil
- ½ C vegetable broth
Fritter
- 1 medium sweet potato, peeled and grated (about .5 lbs)
- 1 medium zucchini, grated
- 1 tsp dry dill
- 1 clove garlic, minced
- 2 tsp salt
- 2 large eggs
Foamed Hollandaise
- 4 egg yolks
- 1 Tbsp lemon juice
- 1 Tbsp neutral-flavored oil
- 2 egg whites
Roasted Roma Tomato
- 4 Roma tomato
- ½ Tbsp olive oil
- ½ tsp thyme
- 2 cloves garlic, minced
- 1 Tbsp balsamic vinegar
Applesauce
- 4 apples of your choice, cored and diced
- 1 Tbsp maple syrup
- ½ Tbsp cinnamon
- ¼ tsp nutmeg
- Zest of 1 lemon
- Juice of ½ lemon
- Pinch sea salt
Poached Eggs
- 4 eggs
- 1 Tbsp white vinegar
Instructions (1 hr 15 min)
- Preheat the oven to 350 F.
- Start with getting the carmelized onions cooking.
- Heat a saute pan on medium and add oil. Add onions and a pinch of salt, stir until mixed. Add vegetable broth and cook on low until onions are soft and caramelized.
- Remove core from each tomato, and place on a lined and lightly oiled baking sheet. Sprinkle with salt, thyme, garlic, oil, and balsamic. Cook in the oven at 350F for 20 minutes.
- For the applesauce, cover the apples with water and bring to a boil. Reduce to a simmer and cook for 15 minutes. Strain out water, and put in a blender with remaining ingredients. Blend on high power until smooth.
- Mix the grated fritter vegetables in a large bowl and sprinkle with salt. Mix well and let sit for a few minutes to let the water release. Using a clean dish towel or cheese cloth, squeeze out the excess water. Mix the grated veg with the remaining ingredients.
- Portion into patties. Heat a drizzle of avocado or grapeseed oil in a cast iron skillet and add patties to the pan. Cook over medium heat until browned on both sides and vegetables are tender. About 5 minutes on each side. Transfer to the oven to continue baking for 10 minutes while you prepare the rest of the benedict.
- For the hollandaise, beat egg whites to stiff peaks and set aside. Whisk egg yolks and lemon juice together over a double boiler to temper. Slowly incorporate oil until emulsified. Fold in egg whites.
- Bring a saucepan half full of water to a simmer with the vinegar. Stir the water in a circle to make it swirl. Crack one egg at a time into a bowl, and add to the center of the swirling water. Cook until whites are solid, and then take out of water with a slotted spoon and place to the side.
- Place fritter on a plate, and top with caramelized onions. Place poached egg on top of fritter and onion and top with hollandaise. Serve the roasted tomato and applesauce on the side.
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