Cauliflower Hash Brown Benedict

A lighter twist on the classic brunch favourite. This Ippitizer version replaces the usual English muffin base with a crispy cauliflower hash brown, then tops it with a soft poached egg and creamy hollandaise-style sauce.

Total Time: 30 minutes
Serves: 1

Nutrition / Macros — Per Serving
376 kcal • 17 g protein • 31 g fat • 6 g carbs

Recipe Highlights

• Crispy cauliflower hash brown instead of an English muffin
• Air-fried base
• Soft poached egg with creamy hollandaise-style sauce
• High in protein and low in carbs
• A lighter take on a classic brunch dish

Ingredients

For the Cauliflower Hash Brown

• Cauliflower – 150 g
• Blanched almonds – 15 g
• Egg white – 1
• Salt – to taste
• Black pepper – to taste
• Chilli flakes – to taste
• Oregano – to taste

For the Hollandaise-Style Sauce

• Egg yolk – 1
• Butter – 10 g
• Whipped cream – 10 g
• Salt – to taste
• Black pepper – to taste

For the Poached Egg

• Egg – 1
• Vinegar – as required
• Water – as required

Optional Garnish

• Chilli slices
• Oregano

Method

1. Prepare the Cauliflower Hash Brown

1. Wash the cauliflower, remove the outer leaves and cut it into smaller pieces.
2. Rice the cauliflower in a food processor. You can also use a grater if preferred.
3. Microwave the cauliflower rice for about 2 minutes.
4. Spread it onto a clean tea towel and allow it to cool briefly.
5. Gather the towel around the cauliflower and squeeze out as much moisture as possible.
6. Grind the blanched almonds into a fine powder.
7. Transfer the cauliflower to a bowl and add the almond powder, egg white, salt, black pepper, chilli flakes and oregano.
8. Mix well and shape into a firm patty.

2. Air-Fry the Hash Brown

1. Preheat the air fryer to 180°C for 10 minutes.
2. Place the cauliflower patty in the air-fryer basket.
3. Air-fry at 180°C for 5–7 minutes.
4. Flip carefully and cook for another 5 minutes, or until firm, crisp and golden.

3. Prepare the Hollandaise-Style Sauce

1. Melt the butter gently.
2. Add the egg yolk, whipped cream, salt and black pepper to a blender.
3. Blend until combined.
4. With the blender running, slowly drizzle in the melted butter.
5. Continue blending until the sauce becomes smooth and slightly thickened.
6. Transfer to a bowl and keep warm.

4. Poach the Egg

1. Fill a saucepan halfway with water and add a little vinegar.
2. Bring to a gentle simmer.
3. Crack the remaining egg into a small bowl.
4. Carefully slide the egg into the simmering water.
5. Cover, turn off the heat and leave for 4–5 minutes.
6. Remove gently with a slotted spoon and drain off excess water.

5. Assemble

1. Place the crispy cauliflower hash brown on a serving plate.
2. Top with the poached egg.
3. Spoon the hollandaise-style sauce generously over the top.
4. Finish with a few chilli slices and oregano if desired.
5. Serve immediately.

Ippitizer Note

This recipe keeps the comfort and richness of Eggs Benedict while swapping the traditional bread base for a cauliflower hash brown. The key is squeezing as much moisture as possible from the cauliflower so the base becomes firm and crisp instead of soft.

Tip

Make the hollandaise-style sauce just before serving so it stays warm and creamy. If needed, keep the bowl of sauce warm over a pan of hot water until you are ready to assemble.