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Discover a fresh twist on the classic Eggs Benedict with our recipe featuring grilled zucchini and a zesty lemon herb hollandaise. Perfect for brunch or a special breakfast, this dish combines vibrant flavors and healthy ingredients to delight your senses.
Ingredients
- 4 large eggs
- 2 zucchinis, sliced lengthwise
- 4 English muffins, split
- 1/2 cup unsalted butter
- 1 lemon, juiced and zested
- 2 tablespoons fresh herbs (parsley, dill, chives), chopped
- 1 tablespoon white vinegar
- Salt and pepper to taste
Preparation Steps
Start by preparing the hollandaise sauce. Melt the butter and whisk in lemon juice, zest, chopped herbs, salt, and pepper. Keep warm.
Preheat a grill or grill pan over medium-high heat. Lightly oil the zucchini slices and grill until tender and slightly charred, about 2-3 minutes per side.
Poach the eggs by bringing a pot of water to a simmer with vinegar. Crack each egg into a small cup and gently slide into the water. Cook for about 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon.
While the eggs are poaching, toast the English muffins until golden brown.
Assemble the dish by placing a toasted muffin half on each plate, topping with grilled zucchini, then a poached egg. Drizzle generously with the lemon herb hollandaise.
Serving Suggestions
Garnish with additional chopped herbs and a lemon wedge for extra brightness. Serve immediately for the best flavor and texture.
Enjoy Your Healthy Twist on a Classic!
This Benedict variation offers a delightful combination of smoky grilled zucchini and tangy lemon hollandaise. It’s a perfect way to elevate your brunch menu with fresh, seasonal ingredients.