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Healthy Eggs Benedict It is a creative breakfast recipe made up of four delicious layers. The sweet potato toast is topped with Canadian bacon, poached eggs, and a drizzle of creamy Hollandaise sauce. Perfect for brunch or weekend splurge, it's also gluten-free, paleo and Whole30 compatible!
For many brunch lovers, Benedict eggs are one of those foods that are always ordered in a restaurant. Just because the idea of doing it at home seems daunting.
But today, I'm here to show you how easy it is to make a healthy version of Benedict eggs. A sweet potato eggs Benedict. And along the way, you will become a master of poached eggs and learn how to make a delicious Hollandaise sauce.
Healthy Eggs Benedict Ingredients
This recipe is a combination of four delicious layers! Here is the breakdown.
Sweet potato toast
Instead of toasting traditional English muffins, I'm using sweet potato toast as a base. Simply cut a moderately thick slice of sweet potato with a mandolin or sharp knife. Then put them in the oven to bake for about 30 minutes.
The second layer is a delicious slice of Canadian bacon. This type of bacon is made from the back of the pork that is cured, smoked, and fully cooked. It is usually made in rounded slices rather than strips, and is very similar to ham in terms of texture.
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Oh, the best part of a Benedict egg is the perfectly poached egg. If you haven't poached an egg before, I can confidently say that the Downshiftology method always works. With more than 7 million visits On YouTube and countless hits, check out my poached egg tutorial and you will become a master in no time.
Lastly is the drizzle of hollandaise sauce. While you can use store-bought versions, it's actually a recipe simple enough to make at home. Simply emulsify the hot butter with egg yolks, lemon juice, and a little seasoning in a high-powered blender. Watch the video of my flawless Hollandaise sauce to see how easy it is!
How to Make Sweet Potato Eggs Benedict
In just 30 minutes, you will have an impressive breakfast that will surprise your audience. Here is how to do it:
- Bake the sweet potato toast. Preheat your oven to 400 degrees Fahrenheit. Then cut the potato into round and round slices and bake for about 30 minutes (until lightly toasted).
- Cook the bacon. When the sweet potato toast is almost done, cook the bacon for one minute on each side in a medium hot skillet. Then reserve.
- Poach the eggs. Bring a pot of water to a simmer, create a vortex, and break the eggs into the vortex. Poach the eggs for 3-4 minutes, then remove the eggs from the pot and set aside.
- Make the hollandaise sauce. First, melt the butter in the microwave until hot. Then mix the egg yolks, lemon juice, dijon, and salt in a high-power blender for about 5 seconds. Slowly pour in the hot butter while blending and you get an instant Hollandaise sauce. Transfer the finished sauce in a small bowl.
- Assemble the Benedict eggs. Remove the sweet potato toasts from the oven. Then, add the Canadian bacon, the poached egg, and drizzle some Hollandaise sauce on top. Garnish with a pinch of chopped parsley and serve immediately while hot!
More favorite brunch recipes
Whether you are feeding a crowd or preparing a meal for two, these breakfast recipes will satisfy any morning craving.
Healthy Eggs Benedict
Preparation time: 30 minutes
Cook time: 10 minutes
Total time: 40 minutes
Servings: 4 servings
Healthy Eggs Benedict is your classic brunch recipe turned into a delicious sweet potato variation. You'll love it!
- 1 sweet potato, cut into 1/4 to 1/2 inch thick slices
- 4 eggs
- 4 slices of Canadian bacon
- parsley, to garnish
- 3 egg yolks
- 1 tablespoon of lemon juice
- 1/2 teaspoonful of dijon
- 1/4 teaspoon of salt
- pinch of cayenne pepper
- 1/2 cup hot butter or shortening
Preheat your oven to 400 degrees Fahrenheit.
- Cut the potato into round slices, even, with a sharp knife or mandolin. Place the slices on a baking sheet and bake for 30-40 minutes, or until well cooked. Note: thicker slices may take longer.
When the sweet potato is almost done, prepare the other ingredients.
Cook Canadian bacon for about a minute on each side in a skillet over medium heat. Set aside.
Bring a pot of water to a simmer. Spoon a vortex and crack and poach the eggs for 3-4 minutes. Remove the eggs from the pot and place them 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 the hot butter in a blender over medium high heat until the sauce has fully emulsified. Pour into a small bowl.
Once the potatoes have cooked, add them to a plate and top with Canadian bacon, a poached egg, and a pinch of Hollandaise sauce. Garnish with chopped parsley and serve immediately!
- You may have leftover sweet potato toast, depending on the size of your sweet potato. Check out my other sweet potato recipes for more breakfast ideas!
Calories: 370kcal, Carbs: 5g, Protein: 14g, Fat: 33g, Saturated Fat: 18g, Cholesterol: 385mg, Sodium: 691mg, Potassium: 228mg, Fiber: 1g, Vitamin A: 3447IU, Vitamin C: 2mg , Calcium: 54 mg, Iron: 1 mg