Author Notes
A healthy alternative to my favorite breakfast dish, Eggs Benedict —Hechte44
Ingredients
- Spaghetti Squash Patties & Toppings
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1/2
Small Spaghetti Squash
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3 tablespoons
Olive Oil
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1 tablespoon
Cornstarch
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1
Egg
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1 pinch
Cumin
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Salt and Pepper to taste
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4
Eggs
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1/2 teaspoon
Vinegar
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1
Tomato
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1 handful
Kale
- Avocado-Dijon Hollandaise
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1
Ripe Avocado
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2 tablespoons
Dijon Mustard
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1 teaspoon
Mustard Seed
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1 teaspoon
Lemon Juice
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1 teaspoon
Cumin
Directions
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Preheat oven to 400 degrees. Remove the spaghetti squash seeds and drizzle the squash with olive oil and salt and pepper. Place cut side down on a baking sheet and bake for 45-50 minutes.
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Remove the squash and let cool (approximately 30 minutes)
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Scrape the flesh into a bowl, add 1 egg, cornstarch, cumin, salt and pepper, and mix through. At this point, the mixture can be refrigerated and set aside until ready for use (up to 24 hours).
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For the hollandaise sauce, add all ingredients to a food process and pulse until pureed. Set aside
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When ready to assemble the dish, heat olive oil in a large frying pan on medium heat. Use a 1/4 cup measuring cup to scoop the squash mixture into 4 mounds on the frying pan. Flatten with a spatula and cook 3-4 minutes. Flip the patties and cook the other side for 3 minutes.
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Simultaneously, bring water to a boil, add vinegar.
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Stir the water to form a "cyclone" and gently place eggs in the boiling water and cook for approximately 5 minutes until poached. (it may be easier to do one egg at a time)
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briefly warm the kale in the frying pan until slightly wilted. Place on top of squash patties. Top with sliced tomato, one poached egg, and avocado-dijon hollandaise. Enjoy.
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