Healthy Eggs Benedict
Healthy eggs Benedict is your classic brunch recipe turned into a delicious sweet potato variation. You'll love it!
Servings: 4 servings
- 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.
Slice the potato into even round slices, using a sharp knife or mandoline. Place the slices on a baking sheet and bake for 30-40 minutes, or until cooked through. Note: thicker slices may take longer.
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!
Calories: 370kcal | Carbohydrates: 5g | Protein: 14g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 385mg | Sodium: 691mg | Potassium: 228mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3447IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg