Eggs Benedict with Veggie Sausage and Zucchini Potato Cakes

Ingredients

Zucchini Potato Cakes:

20

medium zucchini, shredded

10 cups

frozen shredded hash brown potatoes, thawed

1 cup

grated red onion

20

extra-large eggs, lightly beaten

3 cups

all-purpose flour

1/2 cup

baking powder

1/3 cup

kosher salt

1/4 cup

freshly ground black pepper

unsalted butter and vegetable oil

100

Morningstar Farms® Veggie Sausage Patties

100

eggs for poaching

simmering water

Hollandaise:

20

egg yolks

1/2 cup

warm water

1/4 cup

kosher salt

1/2 cup

lemon juice

5 lbs

butter, melted

5 cups

sundried tomatoes, diced

Eggs Benedict with Veggie Sausage and Zucchini Potato Cakes

Directions

Zucchini Cakes:
1. Season the zucchini with kosher salt and place in a colander for 10-15 minutes.
2. Squeeze the zucchini dry in a cheesecloth or kitchen towel, along with the shredded hash browns.
3. Mix eggs, flour, baking powder, onion and pepper to form a light batter.
4. Fold in the zucchini and potatoes.
5. Preheat a sauté pan to medium heat and add 1 tablespoon butter and 1 tablespoon vegetable oil.
6. Use a 2oz scoop to put the batter into the hot pan, let the batter spread and turn them when they
begin to brown around the edges.
7. Let them cook for 4-5 minutes per side.
8. Place Morningstar Farms® Veggie Sausage Patties in the same pan and brown on each side to warm
through.

Hollandaise Sauce:
1. Whisk the egg yolks, water, lemon juice and salt in a medium mixing bowl until light and frothy.
2. Soak the tomatoes in 1 qt simmering water, off the heat.
3. Place the mixing bowl over the pot of simmering water (make sure the bottom of the bowl doesn’t
touch the surface of the water) and begin whisking until the egg mixture forms a ribbon when the whisk
runs through it.
4. Remove the bowl from the heat and slowly whisk in the butter until it is all incorporated.
5. Drain off the tomatoes and fold into the hollandaise.
6. Use the simmering water to poach the eggs.

Plating:
Place a zucchini potato cake under the Morningstar Farms® Veggie Sausage Patty and top with a
poached egg. Ladle one ounce of hollandaise on top.


Eggs Benedict with Veggie Sausage and Zucchini Potato Cakes


Servings: makes 50 servings

®, ™, © 2015 Kellogg NA Co. Kellogg Kitchens® recipes are the property of the Kellogg Company.

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