Upgrade your next brunch with this easy Cauliflower Benedict recipe.
Ingredients
method (tick as you go)
Preheat the oven to 200C.
Heat a tea kettle with water to a boil. Just before it boils place the vinegar in a small saucepan. Gently crack the eggs into the vinegar. Hold the handle of the pan and swirl the pot gently to redistribute the vinegar between the eggs.
Gently pour the water down the side of the saucepan until there is enough water to cover both eggs by approximately 2 inches. Cover the saucepan with a lid and set a timer for 5 minutes.
Uncover the pan. As soon as the water reaches a boil, turn the heat off. Remove foam that has risen and remove eggs using a slotted spoon. The egg whites will be set, but the yolks will be runny. If you prefer eggs more thoroughly cooked, boil for another 1-2 minutes.
While eggs are cooking, cook the cauliflower hash browns. Place cauliflower hash browns on a sheet tray and into the oven and cook 15-17 minutes, flipping once halfway through.
At the same time, cook the bacon. Line a sheet tray with foil and place bacon in a single layer on top. Place sheet tray in at the same time as the cauliflower hash browns and cook. Check bacon crispness after 15 minutes. Remove bacon when desired crispiness is reached. For very crispy bacon, cook for 18-20 minutes. Remove sheet tray and place bacon on a paper towel lined plate.
While the cauliflower hash browns and bacon are cooking, prepare the hollandaise sauce. Place the egg yolk, lemon juice and cayenne pepper in a blender and pulse 2-4 times to combine. Melt the butter in a small microwave-safe bowl. While the blender is running, slowly add the melted butter. If the sauce is too thin, slowly add in a teaspoon of lukewarm water to thin it out. Season with salt and pepper and set aside.
To assemble, top each hash brown with a slice of tomato, a handful of spinach leaves, two slices of bacon and a poached egg. Top with about ½ tablespoon of sauce and freshly ground black pepper.