Healthy Eggs Benedict
User Reviews
5
Healthy Eggs Benedict
Description
This Healthy Eggs Benedict starts by slicing a sweet potato into even rounds and baking them until tender, providing a sturdy toast alternative. Canadian bacon is pan-seared briefly to warm and lightly brown each slice. Eggs are poached in simmering water using a vortex method to achieve firm whites and runny yolks. Hollandaise sauce is prepared in a high-powered blender by blending egg yolks with lemon juice, Dijon mustard, salt, and cayenne pepper, followed by slowly adding hot melted butter to create a smooth emulsion.
The dish is assembled by layering the baked sweet potato slices with Canadian bacon, topped with the poached eggs, and drizzled with hollandaise sauce. Parsley garnish adds a fresh herbal note. The sweet potato base offers a slightly sweet, tender foundation contrasting with the savory bacon and creamy sauce. Baking the sweet potatoes ensures they firm up enough to hold toppings.
Leftover sweet potato slices can be repurposed for other breakfast dishes. The recipe delivers a nutrient-dense breakfast option that maintains traditional flavors in a modified format. Adjust slice thickness for desired texture and cooking time.
Ingredients
- 1 sweet potato cut into 1/4 inch to 1/2 inch thick slices
- 4 egg
- 4 lices Canadian bacon
- parsley for garnish
Hollandaise Sauce
- 3 egg yolk
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- cayenne pepper pinch
- 1/2 cup butter or ghee, hot
Instructions
- 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!
Notes
- Leftover sweet potato slices can be used in other breakfast recipes or as a snack.
- Adjust sweet potato slice thickness to control baking time; thicker slices require longer baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 5g | 2% |
| Protein | 14g | 28% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 385mg | 128% |
| Sodium | 691mg | 29% |
| Potassium | 228mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3447IU | 69% |
| Vitamin C | 2mg | 2% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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