Eggs Benedict with Zucchini Pancakes

Eggs Benedict with Zucchini Pancakes

Serves: 4




Preheat the oven to 275°F.

Heat about 3 inches of water in a large, shallow saucepan over medium heat until bubbles form around the edge. Add the vinegar.

In another saucepan of similar size, heat 3 inches of water to 130°f on a candy thermometer. Remove from the heat and cover to keep warm.

Working quickly with one egg at a time, carefully break each egg into a small custard cup and then gently slide the egg from the cup into the barely simmering vinegar-water. When all of the eggs have been added, cook until the whites are just set but the yolks are still very loose, about 2 minutes.

Using a slotted spoon, carefully lift the barely cooked eggs, one at a time, and place them into the 130°F water. Cover and let rest for 15 minutes. You should, from time to time, check the temperature of the water. If it falls below 130°F, slowly add enough boiling water to bring the temperature back up.

Place the Canadian bacon in a large nonstick frying pan over medium- high heat. Fry, turning occasionally, until just lightly browned around the edges, about 4 minutes. Remove from the heat and place on a baking sheet in the preheated oven to keep warm if the eggs or pancakes aren’t done yet.

Place a warm pancake in the center of each plate and top with a slice of Canadian bacon. Using a slotted spoon, lift the poached eggs, one at a time, from the water and pat gently with a clean kitchen towel to remove excess water. Place an egg on top of the bacon (if the edges of the eggs are a bit ragged, carefully trim them with a small knife or kitchen scissors).

Spoon about 3 tablespoons of the hollandaise sauce on top of each egg, sprinkle with chopped parsley, and serve immediately.