Sweet Potato Eggs Benedict
Eggs Benedict is an iconic breakfast classic many of us adore. It’s also something we don’t make at home often enough – mostly because it’s intimidating.
I’ve kept my version as easy as possible, using ingredients we typically have on hand. I challenge you to make eggs Benedict at home on the weekends, and you’ll soon become a Hollandaise expert! Once you’ve got the Hollandaise down, be sure to whip up some up at dinnertime as well because it’s FABULOUS drizzled over vegetables.
Our recipe for eggs Benedict will appeal to those who are gluten-free, skipping bread, and/or simply sweet potato lovers (like me!).
The sweet crispy potato rounds compliment this easy (protein-packed) Hollandaise Sauce incredibly well! Not to mention sweet potatoes are an incredible source of complex carbohydrates along with many important vitamins and minerals.
🥚Always use the freshest eggs possible when poaching eggs. They’ll “spread” less throughout the pot of water.
🥓We eat bacon a few times each month at our house because it’s something we (REALLY, REALLY) enjoy!
Note: There are many high-quality bacon options available these days. Look for nitrate-free, and humanly raised if possible. Always read the ingredients so you know what you’re really buying.
🍋 ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your sauce a strange metallic or overly acidic taste. We want this Hollandaise to taste bright and fresh.
- 1 large sweet potato or yam, cut into 1/2-inch thick slices
- sea salt and ground pepper, to taste
- 1 Tbsp white wine vinegar
- 4 large eggs
- 4 slices nitrate-free bacon or Canadian bacon, cooked to your liking
- 1/2 cup plain Greek yogurt
- 1 egg yolk
- 1 tsp Dijon mustard
- 1 tsp of freshly squeezed lemon juice
- pinch of sea salt and freshly ground pepper, or to taste
- chopped fresh parsley
- chopped fresh chives
Preheat your oven to 400 degrees f. and line a sheet pan with parchment paper. Lay your sweet potato slices on the prepared pan and season with a pinch of sea salt and pepper. Roast for 20-25 minutes, flipping halfway, until fork tender and crisp.
Fill a small saucepan with about 4 inches of water and bring to a simmer over a low heat.
DO NOT add salt to the water, as that will make your eggs messy.
Gently crack your eggs into separate small ramekins.
Once the water is bubbling, stir and swirl in the vinegar. Carefully and gently add each egg one by one into the simmering water. Poach until whites are just set and the yolk is still runny, about 3 – 4 minutes depending on your preference. Gently remove with a slotted spoon and set aside on a plate. Use a paper towel to remove the excess water.
Keep your saucepan with the remaining simmering water over low heat.
Top with a small heatproof bowl to create a double boiler, then add in all of the Hollandaise sauce ingredients.
Whisk until well combined and smooth. Continue to whisk until the sauce thickens to coat the back of a spoon.
To assemble your eggs Benedict, add the roasted potato slices to a platter. Top with your cooked bacon, poached eggs, and a drizzle of the sauce.
Garnish with your desired toppings and enjoy!