Zucchini Cake Eggs Benedict

I love to order eggs benedict when eating out for breakfast. I usually have it over hashbrowns instead of on an English muffin. I don't usually make it at home because the Hollandaise sauce never turns out right (until I discovered this blender recipe). 

Poach your eggs when your last set of Zucchini cakes are frying (for best results).

Zucchini Cake Ingredients (makes 4-5 cakes):

• 3 Large Zucchini Shredded
• 1 Extra large egg white
• 2 Tbsp Almond Meal
• 1 tsp Paprika
• Salt & Pepper (to taste)
• 3 Tbsp Butter (to fry in)

Zucchini Cake Directions:

1. Shred Zucchini and dry as best you can. I used my food processor shredding attachment and a clean kitchen towel to ring out the Zucchini. The drier the zucchini the crispier the cakes.
2. Hand mix all the ingredients (besides butter) and form into balls.
3. Fry in butter 3-5 minutes per side. 

Blender Hollandaise Sauce Ingredients:

• 3 Egg Yolks
• 1 Tbsp Lemon Juice
• 1/2 cup Butter melted (add 3/4 tsp salt if butter is unsalted)
• 1/2 tsp Tabasco

Hollandaise Directions:

1. Whip ingredients in blender to consistency desired.
2. Keep warm in double boiler.

Assembly Instructions:

1. Layer Zucchini, Ham, Poached Egg, and top with Hollandaise. 
2. ENJOY!

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