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Author Notes: A healthy alternative to my favorite breakfast dish, Eggs Benedict —Hechte44
Spaghetti Squash Patties & Toppings
- 1/2 Small Spaghetti Squash
- 3 tablespoons Olive Oil
- 1 tablespoon Cornstarch
- 1 Egg
- 1 pinch Cumin
- Salt and Pepper to taste
- 4 Eggs
- 1/2 teaspoon Vinegar
- 1 Tomato
- 1 handful Kale
- 1 Ripe Avocado
- 2 tablespoons Dijon Mustard
- 1 teaspoon Mustard Seed
- 1 teaspoon Lemon Juice
- 1 teaspoon Cumin
- 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.
- Remove the squash and let cool (approximately 30 minutes)
- 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).
- For the hollandaise sauce, add all ingredients to a food process and pulse until pureed. Set aside
- 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.
- Simultaneously, bring water to a boil, add vinegar.
- 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)
- 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.