Source: Chef Michel Nischan

A unique, low carb twist on eggs benedict.

Servings

4 eggs , beaten
1 tsp salt (optional)
1 tbsp butter (for sauteeing)
4 raw egg yolks (for hollandaise, optional)
3 cup chopped zucchini , grated
1 lb butter , melted (for hollandaise, optional)
6 tbsp fresh lemon juice (juice of two lemons, for hollandaise, optional)
1 cup Onion, green, tops & bulb, fresh, chopped
2 tbsp chopped parsley
2 oz pine nuts (1/4 cup)
6 oz edible flowers , shredded (squash blossoms, optional)
0.25 cup whole wheat flour , sifted
12 eggs (for poaching)
1 pinch paprika

1 Add beaten eggs to zucchini, scallions, squash blossom, salt (if desired), herbs, and pine nuts.
2 Add flour last and beat with a fork until batter is formed. Put aside.
3 Make hollandaise (optional): Over a double boiler whisk egg yolks in a bowl until warm.
4 Slowly add the melted butter to the warm eggs, making sure not to scramble them. Last, add lemon juice. Keep in warm spot to avoid breakage.
5 Poach eggs: Bring pot of water to simmer. Drop the egg into poaching liquid.
6 Heat teaspoon of butter in saute pan over medium-high heat. Drop 4 oz of pancake batter into saute pan. Cook until crispy, flip and do same on other side. (Egg and pancake should cook for same amount of time.)
7 Place one egg on each pancake, top with Hollandaise and a sprinkle of paprika. Serve hot.

Note: The nutritional info for this recipe does not include the optional Hollandaise sauce.