Healthy eggs Benedict is your classic brunch recipe turned into a delicious sweet potato variation. Everyone will love it.
Eggs and Base
1sweet potato, cut into 1cm cubes
4 slices of salmon or bacon
handful of spinach leaves
3 egg yolks
1 tbl. spoon lemon juice
1/2 teaspoon dijon
1/4 teaspoon salt
pinch of cayenne pepper
1/2cup hot butter
Preheat your oven to 400 degrees Fahrenheit.
Cut the potato into even cubes. Place on a baking sheet and bake for 20 minutes, or until cooked through. Note: thicker pieces may take longer.
When the sweet potato is almost done, prepare the other ingredients.
Cook the 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, toss through spinach leaves, add to a plate and top with bacon, a poached egg, and a drizzle of hollandaise sauce. Garnish with chopped parsley and serve immediately!