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Zucchini Cake Benedict with Fresno Pepper Sauce

Zucchini Cake Benedict with Fresno Pepper Sauce

Author and lifestyle expert Moll Anderson is making a delicious breakfast treat that serves 2-4.
Ingredients for the Zucchini Cakes
  • 3 cups zucchini, shredded
  • ½ cup onions, thinly sliced
  • 2 tsp. salt
  • ¼ cup gluten-free breadcrumbs
  • 1 egg, beaten
  • 1 Tbsp. chopped parsley
  • ½ tsp. ground black pepper
  • ¼ cup avocado oil
Ingredients for the Sauce
  • ½ pound Fresno peppers
  • 1 garlic clove, crushed
  • 3 Tbsp. white wine vinegar
  • 2 tsp. fresh lime juice
  • 1 pinch of sugar
  • Salt
  • 4 poached eggs
  • Sliced Fresno peppers for garnish
  • Crispy leeks for garnish


DIRECTIONS

For the Zucchini Cakes:
Combine the zucchini, onions and salt in a large bowl. Allow to sit at room temperature for 20 minutes.

Working in batches, squeeze the liquid from the zucchini and onions and transfer to a large bowl. Stir in the breadcrumbs, egg, parsley and black pepper.

Heat the avocado oil in a large saute pan over medium high heat until it shimmers. Divide the zucchini mixture into 4 equal portions. Gently add each portion to the pan and flatten into 4-inch patties with the back of a spatula. You may need to work in batches depending on the size of your pan. Cook the fritters until they are browned and slightly crisped, about 2 minutes on each side.

For the Fresno Pepper Sauce:
Bring a pot of salted water to a boil. Add the Fresno peppers and garlic and continue cooking until the peppers are vibrant red, about 1 minute. Drain and place into a blender. Add in the vinegar, lime juice and pinch of sugar. Blend until the mixture is smooth. Season the sauce with salt to taste. Set aside to cool.

To Plate

Place 1 or 2 zucchini cakes onto each plate. Top each cake with a poached egg, a drizzle of Fresno pepper sauce and large pinch of crispy leeks. Garnish with sliced Fresno peppers.

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