Healthy Eggs Benedict
Healthy eggs Benedict is a creative breakfast recipe made up of four delicious layers. Sweet potato toast is topped with Canadian bacon, poached eggs and a drizzle of creamy hollandaise sauce. It’s perfect for brunch or a weekend splurge – plus it’s gluten-free, paleo and Whole30 compliant!
For many brunch lovers, eggs Benedict is one of those meals that’s always ordered at a restaurant. Just because the idea of making it at home seems daunting.
But today, I’m here to show you just how easy it is to make a healthy version of eggs benedict. A sweet potato eggs benedict. And along the way, you’ll become a poached eggs master and learn how to make a luscious hollandaise sauce.
Healthy Eggs Benedict Ingredients
This recipe is a combination of four delicious layers! Here’s the breakdown.
Sweet Potato Toast
Instead of toasting traditional english muffins, I’m using sweet potato toast as the base. Just cut a moderately thick slice of sweet potato using a mandoline or sharp knife. Then, pop them in the oven to bake for about 30 minutes.
The second layer is a delicious slice of Canadian bacon. This type of bacon is made from the back of the pig that is cured, smoked, and fully cooked. It’s typically made in rounded slices rather than strips, and is very similar to ham in terms of texture.
Ah, the best part about an eggs Benedict is the perfectly poached egg. If you haven’t poached an egg before, I can confidently say that the Downshiftology method works every time. With more than 7 million views on Youtube and countless successes, take a peek at my poached egg tutorial and you’ll become a master in no time!
Lastly is the drizzle of hollandaise sauce. While you can use store-bought versions, it’s actually a simple enough recipe to make right at home. Just emulsify hot butter with egg yolks, lemon juice and some seasoning in a high powered blender. Watch the video of my no-fail hollandaise sauce to see how easy it is!
How To Make Sweet Potato Eggs Benedict
In just 30 minutes, you’ll have a pretty impressive looking breakfast that will wow your crowd. Here’s how to make it:
- Bake the sweet potato toast. Preheat your oven to 400 degrees Fahrenheit. Then, slice the potato into even round slices, and bake for about 30 minutes (until it’s slightly toasted).
- Cook the bacon. When the sweet potato toast is almost done, cook the bacon for a minute on each side in a medium hot pan. Then set aside.
- Poach the eggs. Bring a pot of water to a simmer, create a vortex and crack the eggs into the vortex. Poach the eggs for 3-4 minutes, then remove the eggs from the pot and set aside.
- Prep the hollandaise sauce. First, melt the butter in the microwave until it’s hot. Then blend the egg yolks, lemon juice, dijon, and salt in a high powered blender for about 5 seconds. Slowly pour in the hot butter while blending and you’ll have instant hollandaise sauce. Transfer the finished sauce into a small bowl.
- Assemble the eggs Benedict. Take the sweet potato toasts out of the oven. Then layer on the Canadian bacon, poached egg, and drizzle some hollandaise sauce on top. Garnish with a sprinkle of chopped parsley and serve immediately while warm!
More Brunch Favorite Recipes
Whether you’re feeding a crowd or whipping up a meal for two, these breakfast recipes will satisfy any morning cravings.
- Breakfast Egg Muffins
- Sweet Potato Breakfast Hash
- Healthy Breakfast Casserole
- Kale and Butternut Squash Frittata
- Spiralized Sweet Potato Egg Nests
- Paleo Apple Cinnamon Pancakes
Healthy Eggs Benedict
- 1 sweet potato, cut into 1/4 inch to 1/2 inch thick slices
- 4 eggs
- 4 slices canadian bacon
- parsley, for garnish
- 3 egg yolk
- 1 tablespoon lemon juice
- 1/2 teaspoon dijon
- 1/4 teaspoon salt
- pinch of cayenne pepper
- 1/2 cup hot butter, or ghee
- Preheat your oven to 400 degrees Fahrenheit.
- When the sweet potato is almost done, prepare the other ingredients.
- Cook the Canadian bacon for about a minute on each side in a pan on medium heat. Set aside.
- Bring a pot of water to a simmer. Create a vortex with a spoon and crack and poach the eggs for 3-4 minutes. Remove the eggs from the pot and place in a bowl.
- Add the egg yolks, lemon juice, dijon, salt and cayenne pepper to a high powered blender and blend for about 5 seconds. Then slowly pour in the hot butter with the blender on medium high, until you've fully emulsified the sauce. Pour into a small bowl.
- Once the potatoes have cooked, add to a plate and top with canadian bacon, a poached egg, and a drizzle of hollandaise sauce. Garnish with chopped parsley and serve immediately!
- You may have leftover slices of sweet potato toast, depending on the size of your sweet potato. Check out my other sweet potato recipes for more breakfast ideas!