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Cauliflower Eggs Benedict

Cauliflower Eggs Benedict
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The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.

I’m a big fan of eggs, cheese and bread, so breakfast has always been the meal I look forward to the most. It is the most important meal of the day after all!

Cauliflower Eggs Benedict

Because of my obsession with breakfast, Eggs Benedict is a repeat recipe in my household, but since I have it so often, I wanted to keep the same concept and introduce a few new tasty elements. One of the reasons I chose to switch things up is because I could never get homemade hollandaise sauce to turn out the way I wanted. Well, que the applause, because the recipe below makes it super easy and only requires a blender. For a full tutorial on how to make authentic hollandaise, click here.

Cauliflower is not new to my diet, but it is new to this dish. I love a good cauliflower mash or pizza crust, so I figured, why not use a cauliflower medallion for the base of this Eggs Benedict? I was not disappointed by the result and I don’t think you will be either!

Cauliflower Eggs Benedict

Cauliflower Eggs Benedict


For the Hollandaise Sauce

  • 3 Heinen's cage free egg yolks
  • 1 Tbsp. lemon juice
  • 1 Tbsp. Heinen's Dijon mustard
  • 1/4 tsp. salt
  • 1/2 tsp. Heinen's cayenne pepper
  • 1/2 cup Heinen's unsalted butter

For the Eggs Benedict

  • Cauliflower, cut into 1/2-inch thick medallions
  • Heinen's extra virgin olive oil
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. Heinen's dried thyme
  • A splash of white wine vinegar
  • 3-4 Heinen's cage free eggs
  • 6-8 slices Heinen's CARE Certified Canadian bacon
  • Heinen's provolone cheese, sliced
  • Fresh basil
  • Fresh tomato, sliced


  1. Melt the butter in a saucepan until it is simmering. Turn off the heat and set aside.
  2. In a blender, quickly add the egg yolks, lemon juice, Dijon, salt and cayenne. Blend for 5 seconds.
  3. With the blender on medium-high speed, slowly stream the hot butter in until the mixture emulsifies.
  4. Pour the blended mixture into a serving bowl and set aside. The hollandaise sauce makes enough for 3-4 Benedict stacks, so make more if you need to feed more.
  5. Coat the cauliflower medallions on in olive oil and generously season with black pepper, salt and thyme.
  6. On a grill pan, grill each side of the cauliflower medallions for about 7 minutes. Flip the medallions gently, as they are delicate.
  7. Fill a small, deep saucepan about 1/2-3/4 full with water. Add a splash of white wine vinegar.
  8. Strain the cracked eggs to filter out the extra bits of egg whites. This will result in a cleaner poach without stringy whites.
  9. When the water is boiling, turn the heat off and swirl the water gently to create a calm whirlpool. With the egg still in strainer, drop it softly into the whirlpool and let it cook for 4-5 minutes. Let it poach in the hot water untouched.
  10. After that 4-5 minutes, gently remove it with a deep spoon and set it on a plate.
  11. On a grill pan, cook for the Canadian bacon for about 2 minutes per side to get a slight char. When they start to bubble in the middle, flip them. Plan to use 2 pieces of Canadian bacon per stack.
  12. Place the cauliflower medallions on a plate followed by the cheese, Canadian bacon and tomatoes.
  13. Spoon on the hollandaise sauce and finish with basil leaves and an egg. Top with more hollandaise, if desired.

Cauliflower Eggs Benedict

Ashley Durand

By Ashley Durand

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