Summer Caprese Benedict Recipe

The Starving Chef is supported by Hungry People like you. When you make a purchase through an affiliate link on my site, I may earn a little bit of cash on the side (at no extra cost to you) to help keep my kitchen running. Read our disclosures here.

caprese benedict for summer

What’s Up, Hungry People

My vegetable garden is pumping out more tomatoes and zucchini than I know what to do with, so I’m trying to get creative when it comes to using up all the fresh veggies and herbs I have in my kitchen. Today, I made a very simple Caprese Benedict with an herb-infused hollandaise sauce on a zucchini fritter. It’s all the fresh flavors of summer packed into one filling meal.

Traditional Eggs Benedict uses sourdough English muffins or crumpets with ham or bacon, but for our base, we are going to be making zucchini fritters.

summer zucchini benedict

Here’s What You Need

  • Eggs: Used for poaching and in the fritters.
  • Mozzarella: Melts beautifully over the fritters.
  • Tomato slices: Adds fresh, juicy flavor.
  • White vinegar: Helps poach the eggs perfectly.
  • Zucchini: Forms the base of our fritters.
  • Panko: Provides a crispy texture.
  • Garlic powder: Adds savory depth.
  • Onion powder: Enhances the flavor profile.
  • Paprika: Adds a touch of smoky spice.
  • Salt: Seasons the fritter mix and the hollandaise.
  • Vegetable oil: For frying the fritters.
  • Cooking spray oil: Prevents sticking when poaching eggs.
  • Butter: Forms the base of the hollandaise sauce.
  • Lemon juice: Adds tang to the hollandaise.
  • Fresh basil, thyme, oregano: Infuses the hollandaise with herbal freshness.
  • Cayenne pepper: Adds a hint of heat to the hollandaise.
fried zucchini fritters

Let’s Cook

First, shred your zucchini using a food processor. Then, blot the shredded zucchini dry with a paper towel and season it with salt and pepper. Mix in the panko, egg, garlic powder, onion powder, and paprika. Let the mixture rest for about five minutes to let the panko soak up any excess moisture.

Heat your vegetable oil in a skillet over medium-high heat. Form the zucchini mixture into palm-sized patties about 1/2 inch thick. Fry the fritters on each side until they’re golden brown, which should take about 2-3 minutes per side. Keep the cooked fritters warm in an oven preheated to 160°F (70°C).

Poaching the Eggs

Fill a pot about a quarter full with water and bring it to a simmer over medium-high heat. Whisk in the white vinegar. Spritz small custard bowls with cooking spray and crack an egg into each one. Carefully lower the bowls into the simmering water and poach the eggs for 3-4 minutes for runny yolks or 5-6 minutes for soft to hard yolks.

Making the Hollandaise Sauce

While the eggs are poaching, place the egg yolks in a large cup suitable for an immersion blender. Add the lemon juice, fresh herbs, a pinch of cayenne pepper, and salt. Melt the butter in the microwave until it reaches 220°F (105°C). Use the immersion blender to whip the yolks and lemon juice until they are pale and frothy. Gradually pour in the melted butter in a continuous stream while blending until the sauce doubles in volume. If the sauce is too thin, heat it over a makeshift double boiler for 1-2 more minutes until it reaches your desired consistency.

Assembling the Caprese Benedict

Gently loosen the poached eggs from the bowls with a knife or spoon. Place a zucchini fritter on a plate and top it with mozzarella and a slice of tomato. Carefully place the poached egg on top of the tomato. Generously cover with hollandaise sauce and sprinkle a pinch of cayenne pepper. Garnish with a fresh basil leaf.

summer caprese breakfast

Tips for Perfect Eggs Benedict

  • Blot the zucchini well: Removing excess moisture is key to getting crispy fritters.
  • Control the heat: Keep your oil at medium-high to avoid burning the fritters.
  • Use fresh herbs: Fresh basil, thyme, and oregano make a noticeable difference in the hollandaise.
  • Egg poaching tip: Grease the bowls well with cooking spray to ensure easy release of the poached eggs.
  • Hollandaise consistency: If your sauce is too thin, gently heat it to thicken without scrambling the eggs.
fresh summer caprese breakfast

I hope you enjoy this caprese benedict with herb-infused hollandaise sauce on zucchini fritters as much as I do. It’s a perfect way to use up those summer vegetables and create a meal that’s both delicious and satisfying. Give it a try and let me know what you think!

Don’t forget to hit that thumbs-up button if this recipe made you hungry and subscribe for new recipe videos every week. Follow the Starving Chef on Facebook to keep up with my daily blog posts. Happy cooking, Hungry People!

caprese benedict recipe

Caprese Benedict

The Starving Chef
A fresh caprese benedict with herb-infused hollandaise sauce on crispy zucchini fritters.
No ratings yet
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Summer
Cuisine Breakfast, Garden, Healthy
Servings 4

Equipment

Ingredients
  

FOR EGGS & ZUCCHINI FRITTERS:

FOR ONE MINUTE HOLLANDAISE:

  • 4 egg yolks
  • ½ cup butter melted 220°F | 105°C
  • 2 tablespoons lemon juice
  • 1 tablespoon fresh basil, thyme & oregano
  • teaspoon cayenne pepper
  • ¼ teaspoon salt

Instructions
 

  • Use a food processor to shred the zucchini. In a large bowl, blot the zucchini dry with a paper towel. Season with salt and pepper. Stir in the panko, egg, garlic powder, onion powder, and paprika. Let the mixture rest for about five minutes to let the panko soak up the excess moisture.
  • Preheat the oven to 160°F (70°C). Heat the vegetable oil in a skillet over medium-high heat. Form the zucchini mix into palm-sized patties about 1/2 inch thick. Fry the fritters on each side until golden brown, about 2-3 minutes per side. Arrange the cooked fritters on a baking sheet in a single layer and keep warm in the oven while preparing the rest of the ingredients.
  • Put a pot filled about a quarter full of water over medium-high heat. Whisk in the white vinegar. Spritz the custard bowls with cooking spray and crack an egg into each one. When the water reaches a simmer, cook the eggs for 3-4 minutes for runny yolks and 5-6 minutes for soft to hard yolks.
  • While the eggs are cooking, place 4 yolks in a large cup for an immersion blender. Pour in the lemon juice and toss in the herbs, a pinch of cayenne pepper, and some salt. Melt the butter in the microwave for 1-2 minutes, until it is melted and has reached a temperature of 220°F (105°C).
  • Use the immersion blender to whip the yolks and lemon juice until pale and frothy. Then pour in the melted butter in a continuous stream. The melted butter should cook the eggs. Whip until the sauce has doubled in volume. If the sauce is too thin, make a make-shift double boiler and heat for an additional 1-2 minutes until it is to your desired consistency.
  • Loosen the eggs from the ramekins with a knife or spoon. Place a fritter in the center of a plate and top with mozzarella and a slice of tomato. Use a slotted spoon to remove the egg from the ramekin and place it carefully on top of the tomato. Cover generously with hollandaise sauce and a pinch of cayenne pepper. Garnish with a fresh basil leaf and enjoy!

Video

Keyword eggs, hollandaise, tomato, zucchini
Tried this recipe?Let us know how it was!