Eggs Benedict with Veggie Sausage and Zucchini Potato Cakes

Source: Executive Chef Robert Sikkila, Chartwells Higher Education, Chicago

To make classic eggs benedict vegetarian-friendly, Chef Sikkila uses patties made with vegetable protein instead of sausage, then updates the brunch favorite by subbing veggie-forward zucchini potato cakes for the standard English muffins. Eggs add to the protein on the plate.

Steps

1. For zucchini cakes: Season zucchini with kosher salt and place in a colander for 10-15 minutes. Squeeze zucchini dry in cheesecloth or kitchen towel, along with shredded hash browns.
2. Mix eggs, flour, baking powder, onion and pepper to form a light batter. Fold in zucchini and potatoes.
3. Preheat saute pan to medium heat and add 1 tablespoon butter and 1 tablespoon vegetable oil.
4. Use 2-ounce scoop to put batter into hot pan; let batter spread, and turn cakes when they begin to brown around edges. Let cook for 4-5 minutes per side.
5. Place veggie sausage patties in the same pan and brown on each side to warm through.
6. For hollandaise: Whisk egg yolks, water, lemon juice and salt in medium mixing bowl until light and frothy.
7. Soak tomatoes in 1 quart simmering water, off heat. Place mixing bowl over pot of simmering water (make sure bottom of bowl doesn’t touch surface of water) and begin whisking until egg mixture forms a ribbon when the whisk runs through it. Remove bowl from heat and slowly whisk in butter until everything is incorporated.
8. Drain off tomatoes and fold into hollandaise. Use simmering water to poach eggs.
9. For service, place two zucchini potato cakes under veggie sausage patties and top each with a poached egg. Ladle one ounce of hollandaise on top.