This delicious recipe for Eggs Benedict begins with a cauliflower hash brown, and is topped with Canadian bacon, poached eggs, and a delicious hollandaise sauce!
Make the cauliflower hash browns: Using a food processor, pulse the cauliflower until riced. Pour into a medium sized bowl and use a paper towel to squeeze out any moisture. Add in the egg, parmesan, coconut flour, salt, and pepper.
Heat a large skillet over medium high heat. Once hot, add in the oil. Shape the cauliflower mixture into flattened patties. Add to the skillet and cook for about 5 minutes per side, or until browned.
Make the hollandaise sauce: add the egg yolks, lemon juice, salt, and pepper to a high powered blender. Blend on a medium setting for less than 10 seconds, then slowly pour in the hot butter while motor is running. Continue blending until you have completely emulsified the sauce, pour into a small bowl.
Heat up the Canadian bacon: saute for about 1 minute per side over medium heat in a small skillet. You can also use bacon or deli ham.
Poach the eggs: Bring a medium saucepan of water to a boil, then reduce to low. Create a vortex with a spoon, then crack and poach each egg for 3-4 minutes. Remove the eggs from the pot and place in a bowl.
Assemble the Eggs Benedict: Place the cauliflower patty on a plate and top with Canadian bacon, poached egg, and pour hollandaise sauce on top. Garnish with a pinch of paprika and finely chopped chives.