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.
Zucchini potato cakes
20 medium zucchini, shredded
1/3 cup kosher salt
10 cups frozen shredded hash brown potatoes, thawed
20 extra-large eggs, lightly beaten
3 cups all-purpose flour
1/2 cup baking powder
1 cup grated red onion
1/4 cup freshly ground black pepper
20 egg yolks
1/2 cup warm water
1/2 cup lemon juice
1/4 cup kosher salt
5 cups sundried tomatoes, diced
5 lbs. butter, melted
100 veggie sausage patties
100 eggs, for poaching
- 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.
- Mix eggs, flour, baking powder, onion and pepper to form a light batter. Fold in zucchini and potatoes.
- Preheat saute pan to medium heat and add 1 tablespoon butter and 1 tablespoon vegetable oil.
- 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.
- Place veggie sausage patties in the same pan and brown on each side to warm through.
- For hollandaise: Whisk egg yolks, water, lemon juice and salt in medium mixing bowl until light and frothy.
- 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.
- Drain off tomatoes and fold into hollandaise. Use simmering water to poach eggs.
- 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.