Simply Whole Kitchen

August 29, 2012

Zucchini Cake Benedict

 Do you get overwhelmed sometimes? Anytime?  Doesn't matter what or how much going on in life can make you feel this way.  Sometimes, it just is.  We are a culture of the over-committed and over-scheduled.  I thought it was just me but I've had at least three conversations with friends who feel the same and are trying to unload their plates.

I feel like life can takeover sometimes and you just need to step back and take a DEEP breath, refocus, and start again.  This dish is like a deep breath.  It is so delicious that is requires you to slow down and ignore everything else around you.  Come, take a break with me!
I'm sure you know already, because most of my recipes fall under these categories...but my favorite foods are either breakfast food or comfort foods remade in a better for you way.  This eggs benedict qualifies for both categories!  It is both a fresh take on a traditional dish and a mouth-watering breakfast item that we often enjoy for other meals of the day...yep, that good!

Lets break it down.  I switched the traditional English muffin for a baked, whole wheat zucchini cake, the Canadian bacon for chopped cherry tomatoes sprinkled with salt, pepper and garlic powder and topped it all with the traditional poached egg and a drizzle of lemony hollendaise sauce. Say hello to your new favorite way to eat Eggs Benedict!

And remember, you are worth it, this IS worth it.  Take the time to make this simple but mouth watering meal.  Even if your schedule is packed and you can't find time for other things, taking time to make yourself a simple, nutritious and fresh meal is a 'just for you' moment.  Aren't you worth it?!  Enjoy!
 Zucchini Cake Benedict
2 c shredded zucchini (squeezed dry)
3 tbsp dijon mustard
7 large eggs, divided (1 for the cakes, 6 to poach)
1/2 c whole wheat breadcrumbs
1/4 c parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
vegetable cooking spray
1 c quartered cherry tomatoes
hollendaise sauce  (recipe from Eating Well Magazine)
chopped parsley for garnish (dried for fresh)

Preheat your oven to 350 degrees and line a cookie sheet with parchment paper.  In a bowl, combine the shredded zucchini (I peeled 2 medium zucchini first, then used a box grater to shred them..  Then I placed the zucchini between three-four paper towels and squeezed it 'dry'), dijon mustard, 1 egg, the breadcrumbs, parmesan cheese, garlic powder, onion powder, salt and pepper and mix to combine.  Add more breadcrumbs if the mixture is too wet.  Using your hands form 6 large cakes (about 3" in diameter) and place the cakes onto the cookie sheet.  Spray the tops of the cakes with vegetable cooking spray and bake at 350 degrees for 15-20 minutes or until lightly browned.

While cakes are cooking, poach your eggs. If you don't have an egg poaching pan (which I LOVE) then please refer to my favorite explanation of how to poach an egg by Smitten Kitchen.  And make your hollendaise sauce (recipe for a 'healthier' sauce from Eating Well Magazine).


Then assemble your eggs benedict! Top the cake with the quartered cherry tomatoes.  Sprinkle the tomatoes with salt and pepper.  Then top with your egg and drizzle with hollendaise sauce and parsley.  Enjoy!

1 Comments:

Anonymous Diana said...

WOW.....beautiful, mouthwatering pics......and
can't wait to try recipe.....thanks.

August 29, 2012 at 12:07 PM  

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