Garden Benny (gf) Recipe
Parmesan roasted zucchini with grilled tomato on sticky rice topped with poached eggs and hollandaise.
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Ingredients
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Vegetables
Rice
Eggs
Sauce
Method
Prepare the Vegetables
- 1
Roast the Zucchini
Preheat the oven to 400°F (200°C). Slice zucchini into half-moons, toss with olive oil, salt, pepper, and Parmesan cheese. Spread on a baking sheet and roast for 20-25 minutes until golden.
- 2
Cook the Rice
- 3
Prepare Sticky Rice
Rinse the sticky rice under cold water until the water runs clear. Soak for at least 4 hours or overnight, then steam for 20-30 minutes until tender.
Make the Hollandaise Sauce
- 4
Prepare the Hollandaise
In a double boiler, whisk together egg yolks, lemon juice, Dijon mustard, and salt over simmering water until thickened. Slowly drizzle in melted butter while whisking until fully combined and creamy. Season with black pepper.
Poach the Eggs
- 5
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide into the water. Cook for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon.
Assemble the Dish
- 6
Serve
On a plate, layer sticky rice, top with roasted zucchini, grilled tomatoes, and poached eggs. Drizzle with hollandaise sauce and serve immediately.
