Sweet Potato Eggs Benedict
Ingredients
- 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
Hollandaise Sauce:
- 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
Garnish ideas:
- chopped fresh parsley
- chopped fresh chives
- paprika
Instructions
- 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!
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