LONDON, Oct 2 — Eggs benedict is a classic brunch staple that pairs poached eggs with a generous dollop of hollandaise sauce on top of toasted bread or muffin.
For those who want something a little different, try this version that uses summer squash as a base instead of bread.
Turn the vegetable into a base by cutting 1.5cm slices and pat it dry with kitchen paper.
Place the flour in one bowl, beat the two eggs into a second bowl and combine the breadcrumbs and cornmeal in a third bowl with the paprika.
Season the squash slices, then dust in flour, dip into egg and then press them into the breadcrumb mixture so that they are coated.
Poach your eggs and make your hollandaise sauce and you’re set!
Check out the full recipe here.