RECIPE
19 INGREDIENTS12 STEPS1HR 5MIN

Guilt-Free Eggs Benny

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Guilt-Free Eggs Benny is the perfect way to enjoy without sacrificing on everyone's favorite, Eggs Benedict. The golden cauliflower cakes are gluten-free, low in fat and carbs, and high in fiber. Poached eggs and ham provide protein and are super delicious topped with a lemony avocado sauce.

1HR 5MIN

Total Cooking Time

19

Ingredients
Compelled to Cook
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
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Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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Cauliflower Cakes
3 3/4 cups
Cauliflower , washed
about 1/2 large head
1/2 cup
Oat Flour
1/4 tsp
Ground White Pepper
1/2 cup
Freshly Grated Parmesan Cheese
3
Scallions , thinly sliced
Avocado Sauce
1
Avocado , ripe
1/4 cup
Fat-Free Yogurt
I used Greek Yogurt
1/2
Lemon , juiced
1 pinch
Ground White Pepper
1/4 cup
Hot Water
Assembly
8 oz
Sliced Deli Ham
Back Bacon
2 Tbsp
White Wine Vinegar
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Directions

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Step 1
Cut Cauliflower (3 3/4 cups) into large pieces. Boil or steam cauliflower until just tender, about 5-6 minutes depending on size of pieces. Drain and rinse with cold water until cool. Allow to drain completely and press dry with a paper towel to absorb any excess moisture.
Step 2
Using a food processor, pulse together cooked cauliflower, Oat Flour (1/2 cup) , Large Eggs (2) , Kosher Salt (1/2 tsp) , and Ground White Pepper (1/4 tsp) until combined and cauliflower is broken down into small bits.
Step 3
Stir in Parmesan Cheese (1/2 cup) , Scallions (3) , and Dried Parsley (1/2 tsp) .
Step 4
Heat Olive Oil (2 Tbsp) in a non stick pan over medium heat.
Step 5
Using approximately 1/4 cup of cauliflower mixture, form into patties by scooping into a 3 inch ring mold set in the bottom of the pan and flatten with a spoon. Remove the ring mold and repeat for remaining cakes.
Step 6
Cook for 4-5 minutes per side until golden and keep warm uncovered in a 200 degrees F (95 degrees C) oven. Repeat with remaining cauliflower mixture to make a total of 8 cakes.
Step 7
To make the avocado dressing, split Avocado (1) in half and remove pit.
Step 8
Scoop out flesh into the bowl of a food processor or blender. Add Fat-Free Yogurt (1/4 cup) , Olive Oil (1 Tbsp) , Lemon (1/2) , Kosher Salt (1 pinch) , and Ground White Pepper (1 pinch) . Blend until smooth. With processor running, slowly add Water (1/4 cup) until desired consistency is reached.
Step 9
Using the same pan from cooking the cauliflower cakes, gently warm Deli Ham (8 oz) .
Step 10
To make the eggs, fill a large shallow pan with 2 inches-3 inches of water and add White Wine Vinegar (2 Tbsp) . Heat to a simmer.
Step 11
Poach Large Eggs (8) by first cracking 1 egg into a small bowl and sliding egg gently into the water. Repeat with remaining eggs. Cook for 4 minutes for soft eggs. Scoop out egg using a slotted spoon and rest onto a paper towel lined plate to absorb excess water.
Step 12
Top each cauliflower cake with 1 ounce of ham. Add a poached egg to each and top with a generous spoonful of avocado sauce. Garnish with chives if desired. Serve immediately.

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