Zucchini & Yam Fritter Benedict with Foamed Hollandaise, Caramelized Onions, Roasted Roma Tomatoes, Applesauce

This Zucchini & Yam Fritter is a great weekend recipe, when you may have a little more time to put into breakfast. This creative take on eggs benedict satisfies the desire for a hearty breakfast, while keeping you light, with the zucchini yam fritter providing a vegetable substitute for English muffins. And cooking the carmelized onion with broth creates a rich and more unique flavor.

Nutritional Powerhouse: Eggs are a wonderful food for the brain. The yolks are a source of choline, which is associated with reducing inflammation and promoting brain function, like maintaining memory and communications between brain cells.

Ingredients (Serves 4)

Caramelized Onion

  • 1 large onion finely sliced
  • ½ tsp grapeseed oil
  • ½ C vegetable broth


  • 1 medium sweet potato, peeled and grated (about .5 lbs)
  • 1 medium zucchini, grated
  • 1 tsp dry dill
  • 1 clove garlic, minced
  • 2 tsp salt
  • 2 large eggs

Foamed Hollandaise

  • 4 egg yolks
  • 1 Tbsp lemon juice
  • 1 Tbsp neutral-flavored oil
  • 2 egg whites

Roasted Roma Tomato

  • 4 Roma tomato
  • ½ Tbsp olive oil
  • ½ tsp thyme
  • 2 cloves garlic, minced
  • 1 Tbsp balsamic vinegar


  • 4 apples of your choice, cored and diced
  • 1 Tbsp maple syrup
  • ½ Tbsp cinnamon
  • ¼ tsp nutmeg
  • Zest of 1 lemon
  • Juice of ½ lemon
  • Pinch sea salt

Poached Eggs

  • 4 eggs
  • 1 Tbsp white vinegar

Instructions (1 hr 15 min)

  1. Preheat the oven to 350 F.
  2. Start with getting the carmelized onions cooking.
  3. Heat a saute pan on medium and add oil. Add onions and a pinch of salt, stir until mixed. Add vegetable broth and cook on low until onions are soft and caramelized.
  4. Remove core from each tomato, and place on a lined and lightly oiled baking sheet. Sprinkle with salt, thyme, garlic, oil, and balsamic. Cook in the oven at 350F for 20 minutes.
  5. For the applesauce, cover the apples with water and bring to a boil. Reduce to a simmer and cook for 15 minutes. Strain out water, and put in a blender with remaining ingredients. Blend on high power until smooth.
  6. Mix the grated fritter vegetables in a large bowl and sprinkle with salt. Mix well and let sit for a few minutes to let the water release. Using a clean dish towel or cheese cloth, squeeze out the excess water. Mix the grated veg with the remaining ingredients.
  7. Portion into patties. Heat a drizzle of avocado or grapeseed oil in a cast iron skillet and add patties to the pan. Cook over medium heat until browned on both sides and vegetables are tender. About 5 minutes on each side. Transfer to the oven to continue baking for 10 minutes while you prepare the rest of the benedict.
  8. For the hollandaise, beat egg whites to stiff peaks and set aside. Whisk egg yolks and lemon juice together over a double boiler to temper. Slowly incorporate oil until emulsified. Fold in egg whites.
  9. Bring a saucepan half full of water to a simmer with the vinegar. Stir the water in a circle to make it swirl. Crack one egg at a time into a bowl, and add to the center of the swirling water. Cook until whites are solid, and then take out of water with a slotted spoon and place to the side.
  10. Place fritter on a plate, and top with caramelized onions. Place poached egg on top of fritter and onion and top with hollandaise. Serve the roasted tomato and applesauce on the side.


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