Veggie Fritter Eggs Benedict
Veggie Fritter Eggs Benedict is a fun garden twist on traditional Eggs Benedict
Equipment
- 1 Pot
- 1 pan
Ingredients
- 2 large/extra large eggs
- 2 slices Canadian bacon
- 1 packet Knorr Hollandaise Sauce Mix (or other brands)
- 1 cup milk
- ¼ cup butter or margarine (I used Country Crock)
- basil leaves optional garnish
- smoked paprika optional garnish/spice
Instructions
- Preheat the oven to 425F. Bake the frozen squash fritters for 20 minutes, flipping after 10 minutes.
- Bring a pot of water deep enough to contain an egg to a steady, medium boil. It shouldn’t be too rough, or the egg will fall apart.
- While the water comes to a boil and the fritters bake, fry the 2 slices of Canadian bacon until both sides are lightly browned. Set aside
- In a small saucepan, combine Knorr Hollandaise mix, milk, and butter or margarine. Cook until it boils, then reduce heat and stir occasionally. It will thicken within 1 minute after boiling, but you can reduce the heat to keep it hot until the eggs are done.
- Break each egg into an individual ramekin.
- In the pot of boiling water, stir a spoon so that the water looks like a tornado. Drop one egg into the water, and poach for 1 minute. Using a slotted spoon, remove the cooked egg to a bowl. Repeat this process with the second egg.
- To assemble the eggs benedict, first place the fritters side by side on a plate. Top the fritters with 1 piece of Canadian bacon per fritter, then 1 egg each. Finally, cover both assembled benedicts with Hollandaise sauce. You can eat now, or top with smoked paprika and basil. Enjoy :)
Notes
Calories are for two benedicts.