Garden Eggs "Benedict” Recipe ♥
with Giant Squash, Summer Tomato, Bacon, Cheese and an Egg on Top

Garden Eggs 'Benedict' with Giant Squash, Summer Tomato, Bacon, Cheese and an Egg on Top. Another healthy vegetable recipe from A Veggie Venture.
Today's tasty breakfast recipe, straight from the garden: It’s a garden version of Eggs Benedict. Low calorie. Low carb. Paleo if you leave out the cheese, primal if you leave it in. Weight Watchers friendly. Gluten free.

Okay, so you’re right, of course. This isn’t really eggs benedict, because there’s no English muffin, no Canadian bacon and no hollandaise. Even the egg is fried, not poached. But that’s why I call it Garden Eggs “Benedict”. And it’s closer to traditional eggs benedict than you might think, given all that’s missing!

It starts off with a slice of a large zucchini, a good way to use those "baseball bats” of zucchini that emerge from the garden this time of year. Then there’s a layer of warm tomato, isn’t it so good to have tomatoes again?! Crispy bacon is an easy substitute for Canadian bacon. If you keep the yolk runny, it makes a “sauce” that spills all over the whole pile once you dig your fork in. So phooey on the classic version, Garden Eggs “Benedict” is the summer’s best eggs benedict yet, straight from the garden.


Hands-on time: 20 minutes
Time to table: 20 minutes
Serves 1, easily multiplied

Olive oil
A round of a giant zucchini, about 4” across, about 1/3” - 1” thick
1 slice summer tomato, about 1/2” thick, center removed
Salt & pepper
1/2 slice cheese (leave out the cheese for paleo)
Fresh herbs, chopped
1 - 2 slices crispy cooked bacon (see TIPS)
1 cooked egg with a runny yolk, seasoned with salt & pepper

In an non-stick or well-seasoned cast iron skillet, heat a thin film of oil on MEDIUM HEAT. Leave the skin on the zucchini round, but score the skin all around, every half inch or so. Add the round to the hot skillet, it should sizzle a bit. Let gently cook about 5 minutes, then turn the zucchini over. Straight away, add the tomato layer, sprinkle with salt and pepper. Once the tomato is warmed, layer the cheese, fresh herbs and bacon. Let continue to cook, adjusting the heat so the zucchini doesn't get too soft or too brown. Add the cooked egg on top. That’s it!

The thicker the zucchini round, the longer it will take to cook.
We cook the bacon in a second skillet, wipe it out, then cook the egg in it too. For a crowd, you might want to make Baked Bacon. For the egg, you could poach an egg, this is how I Poach a Perfect Egg.
Wondering about the bacon? Note to Vegetarians

A Veggie Venture - Printer Friendly Recipe Graphic

Still Hungry?

Summer Couscous with Mango & Tomato

ST LOUIS POST-DISPATCH, my restaurant-recipe column LAST WEEK
Baba Ganoush from YaYa's Eurocafe

Grape Tomato Salad My Quick Panzanella Lentil Salad with Tomatoes, Dill & Basil Broccoli, Bacon & Raisin Salad with Cheddar Herbed Grape Tomatoes King Hill Farms Simple & Sublime Beets Amaranth Greens More Matters: The New Fruits & Veggies Campaign Insalata Caprese Fresh Tomato Sauce Delicious Microwave Sweet Potato (< this week's every-day reader favorite!) Tomato & Onion Salad Grilled Beets, Greens & Beans Stuffed Peppers Grilled Corn with Chipotle-Lime Browned Butter Stuffed Zucchini Boats

~ Easy Spinach Nests ~
~ How to Cook Eggs in a Coffee Cup in the Microwave ~
~ Toad in a Pattypan Hole ~
~ more recipes for vegetables with eggs ~
from A Veggie Venture

~ Shakshuka (Eggs Nested in Summer Vegetables) ~
~ Ratatouille Omelettes ~
~ Tomato Basil Quiche ~
~ more main dish egg recipes ~
from Kitchen Parade, my food column

A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2013

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Alanna, This sounds good! My wife and I really love Eggs Benedict and over the years have made a few changes that work for us. First we use Knorr's Hollandaise sauce mix, using half and half instead of milk. And we use a low sodium bacon that we buy from our local supermarket (HEB). I certainly will try your recipe, but I will use the Hollandaise sauce! Walter

  2. Wow this sounds amazing! Just found your blog last week and I've already tried a few things with great success. Can't wait to try this one. I've got everything I need in the fridge/pantry already

  3. Walter ~ So nice to hear from you! Your eggs benedict sounds wonderful, isn’t it great to have our very own “house recipes”?!

    Jesse ~ Wow, thanks for the compliments! : -) You made my day! PS And I l-o-v-e recipes when I already have all the ingredients on hand!

  4. I just now (this very minute) stumbled across your blog and I cannot wait to try out this recipe and to go a-huntin' through your other ones!!

  5. For a low carb hollandaise: take 1/2 cup heavy cream and 1/2 cup unflavored almond milk bring to slow simmer over low low heat then take off of heat and melt some finely shredded cheese (Monterey jack) into it while the liquid is still hot. then add a little almond flour to thicken, scant amount of prepared mustard for a low carb version of hollandaise sauce.

  6. Eggs Benedict just happens to be my favorite breakfast. I'm lovin your summer version and I want crispy bacon on mine.

  7. This comment has been removed by a blog administrator.


Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna