The Starving Chef Recipe: Caprese Benedict

By Felicia Vargo, The Starving Chef

Nothing tastes better than vegetables pulled straight from the garden, especially when they’re smothered in hollandaise.

For step-by-step instructions with photos, click here.

Caprese Benedict

Prep time: 15 minutes
Cook time: 15 minutes
Makes: 4 servings

For Egg and Zucchini Fritters

4 eggs, for poaching
1 lb. mozzarella, sliced
4 tomato slices
2 T white vinegar
4 C zucchini, shredded
2 C panko
1 T garlic powder
1 T onion powder
1 T paprika
1 t salt
1 t pepper
1 egg
¼ C vegetable oil (for frying)

For Quick Hollandaise Sauce

4 egg yolks
½ C butter, melted (220°F)
2 T lemon juice
1 T fresh basil, thyme and oregano
¼ t salt
Pinch, cayenne pepper
Blender (or immersion blender with fitting mixing cup)

Here’s How

1. Use a food processor to shred the zucchini. Blot the zucchini dry with a paper towel. Stir in the panko, egg, garlic powder, onion powder, paprika, salt and pepper. Let the mixture rest for about five minutes to let the panko soak up the excess moisture.
2. Heat the vegetable oil in a skillet over medium-high heat. Form the zucchini mix into palm sized patties about one half-inch thick. Fry the fritters on each side until golden brown, about two-three minutes per side. Keep warm.
3. Heat a quarter pot of water over medium heat. Whisk in the white vinegar. When the water reaches a simmer, poach the eggs four minutes for runny yolks. Dry on paper towels.
4. Place four yolks in a blender. Add the lemon juice, herbs, a pinch of cayenne pepper and salt. Melt the butter in the microwave for one-two minutes, until it has reached a temperature of 220°F.
5. Blend yolks and lemon until pale and frothy. Then pour in the melted butter in a continuous stream while blending. Blend until the sauce has doubled in volume.
6. Place a fritter in the center of a plate and top with mozzarella and a slice of tomato. Place the poached egg carefully on top of the tomato. Cover generously with hollandaise sauce and a pinch of cayenne pepper. Garnish with a fresh basil leaf and enjoy.

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