Caprese Benedict
Today, I made a very simple caprese Benedict with an herb infused hollandaise sauce on a zucchini fritter.
Equipment
- tall cup for blending
Ingredients
FOR EGGS & ZUCCHINI FRITTERS:
- 4 eggs for poaching
- 16 oz mozzarella
- 4 tomato slices red or yellow
- 2 tablespoons white vinegar
- 4 cups zucchini shredded
- 2 cups panko
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 egg
- ¼ cup vegetable oil
- cooking spray oil
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
- ⅛ 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 and 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 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 makehift 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 mozzrella 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
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