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Sweet Potato Eggs Benedict

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

Ingredients

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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

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Bake in oven for 30-40 minutes, or until the sweet potato is tender

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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

Hollandaise Sauce

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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

Starting to layer

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Season with salt and pepper

Spoon hollandaise sauce over the eggs

The finished product!

The finished product!

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Sweet Potato Eggs Benedict
Serves 2
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Prep Time
25 min
Cook Time
45 min
Total Time
1 hr 10 min
Prep Time
25 min
Cook Time
45 min
Total Time
1 hr 10 min
725 calories
57 g
646 g
41 g
32 g
21 g
500 g
1274 g
12 g
1 g
17 g
Nutrition Facts
Serving Size
500g
Servings
2
Amount Per Serving
Calories 725
Calories from Fat 367
% Daily Value *
Total Fat 41g
64%
Saturated Fat 21g
103%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Cholesterol 646mg
215%
Sodium 1274mg
53%
Total Carbohydrates 57g
19%
Dietary Fiber 9g
35%
Sugars 12g
Protein 32g
Vitamin A
824%
Vitamin C
26%
Calcium
20%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For Hollandaise Sauce
  1. 2 Egg Yolks
  2. 1/2 TBSP Lemon Juice
  3. 1/4 Cup Unsalted Butter
  4. Pinch Cayenne
  5. Pinch Salt
For Eggs Benedict
  1. 4 Slices Canadian Bacon
  2. 4 Slices Sweet Potato, 1/2 inch thick
  3. 1 TSP White Vinegar
  4. 4 Eggs
  5. Salt and Pepper to taste
  6. 2 Cups Fresh Spinach
Instructions
  1. Preheat oven to 375
  2. Line a rimmed cookie sheet with tin foil or parchment paper
  3. Spray with cooking spray
  4. Place sweet potato slices on cookie sheet
  5. Drizzle with EVOO, sprinkle with salt and pepper, and mix with hands
  6. Bake in oven for 30-40 minutes, or until the sweet potato is tender
For sauce
  1. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume
  2. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) thewater should not touch the bottom of the bowl
  3. Continue to whisk rapidly and be careful not to let the eggs get too hot or they will scramble
  4. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume
  5. Remove from heat, whisk in cayenne and salt
  6. Cover and place in a warm spot until ready to use for the eggs benedict
  7. If the sauce gets too thick, whisk in a few drops of warm water before serving
  8. Drizzle a skillet over medium heat with EVOO
  9. Brown the bacon
  10. Fill a 10-inch nonstick skillet half full of water
  11. Add white vinegar to the cooking water (This will make the egg white cook faster so it does not spread)
  12. Bring to a slow boil
  13. Break egg into a bowl
  14. Using a wooden spoon, gently stir in a circle
  15. Drop egg into vortex, taking care not to break it
  16. Repeat with remaining eggs
  17. Reduce the heat to a gentle simmer
  18. Cook 3 1/2 minutes until the egg white is set and yolk remains soft
  19. Remove with a slotted spoon, allowing the egg to drain
To assemble eggs benedict
  1. Lay sweet potato slice on plat, followed by a slice of Canadian bacon, then followed by a poached egg
  2. Season with salt and pepper
  3. Spoon hollandaise sauce over the eggs
  4. Plate spinach
Adapted from FoodNetwork
beta
calories
725
fat
41g
protein
32g
carbs
57g
more
Adapted from FoodNetwork
http://www.newsforchews.com/
 Stay hungry…

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