ZUCCHINI PANCAKE BENEDICT

ZUCCHINI PANCAKE BENEDICT


Zucchini Pancakes:

4 cups zucchini, shredded

2 tsp. salt

1 onion, finely chopped

2 eggs, beaten

½ tsp. black pepper

½ cup parmesan cheese, grated

½ cup flour

1 tsp. baking powder

3 Tbs. olive oil


Toppings:

1 lb. bacon

2-3 tomatoes, cut into ¼” thick slices

½ tsp. salt


Hollandaise:

3 egg yolks

½ tsp. salt

1/8 tsp. cayenne

1 lemon, juiced (about 2 Tbs. juice)

2 sticks butter, melted


Poached Eggs:

1 Tbs. white vinegar

2 tsp. salt

6-8 large eggs


Chopped parsley and cayenne for garnish


Preheat oven to 325 degrees.


Place the shredded zucchini in a colander and toss with 1 teaspoon of the salt.  Let sit for 20 minutes, pressing occasionally with the back of a spoon to release moisture.  After 20 minutes, wrap the zucchini in a clean kitchen towel or several layers of paper towels and squeeze out as much remaining moisture as possible.


While the zucchini is draining, cook the bacon in a large skillet until crisp.  Remove and drain on a plate covered with paper towels.  Add the tomato slices to the bacon grease and cook 30 seconds per side.  Remove to the plate with the bacon and season with salt.


Combine the drained zucchini with the remaining teaspoon of salt, onions, eggs, black pepper, parmesan cheese, flour, and baking powder in a large bowl and mix until thoroughly combined.


Heat the olive oil in a large skillet over medium high heat.


Ladle about ¼-1/3 cups of batter into the hot oil to form pancakes 4-5” wide (this recipe should make about 6 pancakes this size).


Cook on the first side until golden brown, about 3-4 minutes.  Flip and cook for another 3-4 minutes on the other side until slightly puffed and a knife inserted in the center comes out clean.  Place the cooked pancakes on a foil-lined baking sheet and place in the oven to keep warm.


To make the hollandaise, place the 3 egg yolks, salt, cayenne, and lemon juice in a blender.  Blend for about 30 seconds until the yolks lighten in color.  Reduce speed to lowest setting and VERY slowly drizzle the hot melted butter into the blender until thick and creamy.  You will hear the change in blender speed as the sauce is thickening.  Transfer to a saucepan and cover to keep warm by the stove until ready to use.

Boil 2 inches of water (just enough to cover the eggs) in a large non-stick saucepan with vinegar and salt. Crack each egg into a separate ramekin.  When water is at a full rolling boil, turn off the heat, and gently pour each egg into the water.  Cover and let sit for exactly 5 1/2 minutes.  These are best done in batches of 4.  Gently remove them to a plate covered with paper towels to drain.  Tent with foil to keep warn until ready to serve.


To serve, place one zucchini pancake on a plate and top with, tomato slices (1 or 2 depending on the size of your tomatoes), 1 or 2 slices of bacon cut in half, a poached egg, and lots of hollandaise!  Garnish with parsley and/or cayenne.  Pour a mimosa and dig in!!

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