When I was growing up, my family used to go out to brunch after Sunday church and I would almost aways order Eggs Benedict. Of course with the muffin on the side, so it wouldn’t get soggy. I always think fondly of this meal since it reminds me of my childhood and having brunch with my grandparents. I hadn’t eaten Eggs Benedict in awhile, so I decided to give it a try in my kitchen (a first!). But, I substituted sweet potato slices for the muffin. Oh boy was it good!!! Give this recipe a try and if you want the traditional recipe, swap the sweet potato slices for the English muffins.
For Hollandaise Sauce:
2 Egg Yolks
1/2 TBSP Lemon Juice
1/4 Cup Unsalted Butter
Pinch Cayenne
Pinch Salt
For Eggs Benedict:
4 Slices Canadian Bacon
4 Slices Sweet Potato, 1/2 inch thick
1 TSP White Vinegar
4 Eggs
Salt and Pepper to taste
2 Cups Fresh Spinach
Ingredients
Preheat oven to 375
Line a rimmed cookie sheet with tin foil or parchment paper
Spray with cooking spray
Place sweet potato slices on cookie sheet
Drizzle with EVOO, sprinkle with salt and pepper, and mix with hands
Bake in oven for 30-40 minutes, or until the sweet potato is tender
For sauce:
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume
Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl
Continue to whisk rapidly and be careful not to let the eggs get too hot or they will scramble
Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume
Remove from heat, whisk in cayenne and salt
Hollandaise Sauce
Cover and place in a warm spot until ready to use for the eggs benedict
If the sauce gets too thick, whisk in a few drops of warm water before serving
Drizzle a skillet over medium heat with EVOO
Brown the bacon
Fill a 10-inch nonstick skillet half full of water
Add white vinegar to the cooking water (This will make the egg white cook faster so it does not spread)
Bring to a slow boil
Break egg into a bowl
Using a wooden spoon, gently stir in a circle
Drop egg into vortex, taking care not to break it
Repeat with remaining eggs
Reduce the heat to a gentle simmer
Cook 3 1/2 minutes until the egg white is set and yolk remains soft
Remove with a slotted spoon, allowing the egg to drain
To assemble eggs benedict:
Plate spinch
Lay sweet potato slice on plat, followed by a slice of Canadian bacon, then followed by a poached egg
Starting to layer
Season with salt and pepper
Spoon hollandaise sauce over the eggs
The finished product!
- 2 Egg Yolks
- 1/2 TBSP Lemon Juice
- 1/4 Cup Unsalted Butter
- Pinch Cayenne
- Pinch Salt
- 4 Slices Canadian Bacon
- 4 Slices Sweet Potato, 1/2 inch thick
- 1 TSP White Vinegar
- 4 Eggs
- Salt and Pepper to taste
- 2 Cups Fresh Spinach
- Preheat oven to 375
- Line a rimmed cookie sheet with tin foil or parchment paper
- Spray with cooking spray
- Place sweet potato slices on cookie sheet
- Drizzle with EVOO, sprinkle with salt and pepper, and mix with hands
- Bake in oven for 30-40 minutes, or until the sweet potato is tender
- Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume
- Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) thewater should not touch the bottom of the bowl
- Continue to whisk rapidly and be careful not to let the eggs get too hot or they will scramble
- Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume
- Remove from heat, whisk in cayenne and salt
- Cover and place in a warm spot until ready to use for the eggs benedict
- If the sauce gets too thick, whisk in a few drops of warm water before serving
- Drizzle a skillet over medium heat with EVOO
- Brown the bacon
- Fill a 10-inch nonstick skillet half full of water
- Add white vinegar to the cooking water (This will make the egg white cook faster so it does not spread)
- Bring to a slow boil
- Break egg into a bowl
- Using a wooden spoon, gently stir in a circle
- Drop egg into vortex, taking care not to break it
- Repeat with remaining eggs
- Reduce the heat to a gentle simmer
- Cook 3 1/2 minutes until the egg white is set and yolk remains soft
- Remove with a slotted spoon, allowing the egg to drain
- Lay sweet potato slice on plat, followed by a slice of Canadian bacon, then followed by a poached egg
- Season with salt and pepper
- Spoon hollandaise sauce over the eggs
- Plate spinach