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Cauliflower Benedict

Ingredients:

For the poached eggs:
2 large eggs

For the hollandaise sauce:
4 egg yolks
Squeeze of lemon juice
4 tablespoons grapeseed oil*

3 slices of low sodium turkey bacon*

Directions:

1. Make cauliflower patties. Grate cauliflower on box grater until shredded. Add to medium bowl and crack an egg. Add cornstarch and season with salt and pepper.
2. In a large skillet, heat oil on medium. Add spoonfuls of cauliflower mixture and shape into patties. Cook until brown and crispy.
3. Poach eggs: bring a saucepan of water to a boil then reduce to a low simmer. Create a vortex by stirring the water then drop in one egg. Let cook for 3 minutes then transfer with a slotted spoon onto paper towel. Repeat with second egg.
4. Make hollandaise. Discard all but two inches of water and bring to a low simmer. Set a heatproof bowl over saucepan to create a double boiler and add egg yolks. Add lemon juice and whisk until combined, then stir in grapeseed oil in a steady stream, whisking constantly, until combined. Season with cayenne and salt.
5. Serve cauliflower hash brown patties topped with turkey bacon, poached eggs, and hollandaise. Garnish with paprika and chives.

Source: Delish

https://www.delish.com/cooking...

Cauliflower Benedict Vertical






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