Veggie Egg’s Benedict

Here is the third and final egg’s benedict recipe. If you missed the first two, you can find them here and here. Again, I’m not typing this recipe up in the usually format because there isn’t much of a recipe to it. You need the sauce from the classic recipe, a tsp or so of olive oil, and two slices each zucchini and tomato. I used a great big round zucchini so my slices were as big as a piece of Canadian bacon would be. If yours aren’t as big, you might want two or three slices. I sliced both the tomato and the zucchini to be about 1/4 inch thick.

All you do, is heat up a sauté pan with the olive oil. Season the zucchini with a bit of salt and pepper and once the pan is nice and hot add in the zucchini. After about a minute or two it should be nice and golden on the bottom so give it a flip and cooking for another minute so that the zucchini is softened but isn’t mush. I placed a tomato slice on top of each zucchini slice after I flipped them so that the tomato would be warmed through.

To assemble, place your zucchini and tomato stacks onto a plate, top each stack with a poached egg, and some of the classic hollandaise sauce. I add some fresh chopped parsley to the top and some fresh shredded parmesan cheese would go really well too.