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Farmhouse Eggs Benedict on Zucchini Fritters! (Paleo-Whole30 option)

A fun, fresh take on traditional Eggs Benny this Farmhouse Eggs Benedict is served on Zucchini Fritters, has a touch of basil and offers Paleo-Whole30 and keto options! 

Course Breakfast
Cuisine American
Keyword breakfast, eggs benedict, gluten free, keto, Paleo, whole30
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings


For Fritters:

  • 2 medium zucchini, grated (makes about 2 1/2 cups)
  • 1 teaspoon sea salt
  • 1 egg
  • 2 tablespoons your favorite flour, I use cassava to keep this recipe W30 and Paleo (keto use almond flour)
  • 2 teaspoons arrowroot powder (or cornstarch if you aren't Paleo/w30)
  • 1/2 teaspoon freshly ground pepper
  • 6 basil leaves, chopped
  • 2-3 tablespoons olive oil

For Hollandaise Sauce:

  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • pinch of red pepper flakes
  • 1/2 teaspoon Dijon mustard
  • 1/2 cup warm melted butter or ghee (use ghee if w30)

For Poached Eggs:

  • 3 eggs
  • 1 tablespoon white vinegar


  1. Preheat oven to 200 degrees (to keep fritters warm)

For fritters:

  1. Grate zucchini, place in colander. Sprinkle with sea salt and toss well. Place colander in sink and allow to sit for 10 minutes.

  2. While zucchini rests, chop basil and measure out other ingredients

  3. After zucchini rests, place between paper towels and squeeze out excess moisture (or wring out in a clean dish towel) The more moisture you eliminate the crispier your fritter will be, you may need to do this several times with fresh paper towels.

  4. Place zucchini in a large bowl.

    Add egg, your choice of flour, arrowroot or cornstarch, pepper, and half the basil (reserving the rest for garnish). Mix well.

  5. Heat an oven safe pan on high heat. Add olive oil, coat pan evenly . When oil is very hot turn heat to medium. Use a measuring cup to add 1/3 cup zucchini mixture to the pan. Use the bottom of the cup to press the mixture into a patty about a 3/4 inch thick

  6. Cook until golden brown (about 3-4 minutes) gently turn patties over, and cook the second side until golden brown (another 3 minutes or so) place pan in oven to keep warm while you poach eggs and make sauce

For Eggs and Sauce:

  1. I recommend watching the video linked above for a quick egg poaching tutorial.

  2. Set a small pot of water with 1 tablspoon white vinegar to boil. Crack three eggs into three small dishes

  3. When water in pot is boiling, use one hand to hold the egg dish and use a spoon in the other hand to stir water quickly, forming a 'vortex'. While water is vigorously spinning drop egg gently right into the center of the vortex, then very quickly add the next two eggs. (I usually recommend poaching no more than two eggs at a time, but since we are doing three I say go for it:)

  4. Cook eggs 2 1/2 -5 minutes: 2 1/2 minutes makes for a runny yolk, five minutes cooks them all the way through. I recommend runny of course

  5. While eggs cook, make 90 second Hollandaise sauce:

  6. Melt ghee (or butter) in a small pan until very warm but not simmering and set aside. While ghee melts add add yolks, lemon juice, dijon and spices to blender

  7. Blend for 30 seconds, then slowly drizzle in melted ghee (or butter) and blend for 30-60 more seconds. It should thicken immediately

  8. When eggs are done to your liking use a slotted spoon or fish spatula to remove them from water and set on a paper towel.

  9. Place eggs on zucchini fritters, pour Hollandaise sauce over eggs, sprinkle with sea salt and pepper, garnish with remaining basil. Serve!