Breakfast-for-Dinner: Week #9
Eggs Benedict (Cauliflower Rice)
Poached eggs and ham over cauliflower rice with hollandaise
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Adjusted to 3.4 servings (1 child = 70% of an adult portion).
Ingredients
- 5.1 eggs
- 255 g ham slices
- 340 g cauliflower rice
- 2.55 egg yolks (for hollandaise)
- 127.5 g butter, melted
- Juice of half a lemon
- 0.85 tbsp white wine vinegar
- Salt and pepper
Instructions
- 1
Cook cauliflower rice in a pan with butter and salt until tender, about 5 minutes.
- 2
Warm ham in a pan. For hollandaise: whisk yolks over a bain-marie until thick, then slowly whisk in melted butter. Add lemon, season.
- 3
Poach eggs in simmering water with vinegar for 3–4 minutes.
- 4
Serve eggs and ham over cauliflower rice, topped with hollandaise.
💡Tips
- Hollandaise is easiest with a hand blender — far less risk of curdling.