- 1 sweet potato, cut into 1/4 inch to 1/2 inch thick slices
- 4 eggs
- 4 slices canadian bacon
- Parsley, for garnish
- 3 egg yolk
- 1 tablespoon lemon juice
- 1/2 teaspoon dijon
- 1/4 teaspoon salt
- Pinch of cayenne pepper
- 1/2 cup hot butter, or ghee
Egg benedict is a healthy breakfast option made from fresh, nutritious ingredients. This Egg Benedict recipe makes a bold statement with not one, not two, but four layers filled with scrumptious bites of sweet potato toast with poached eggs and Canadian pork topping, and like that’s not enough, a drizzle of creamy rich hollandaise sauce. This recipe is paleo and gluten-free. If you’ve never had this incredible dish before, you've got to indulge! You can make this delicious dish at home in only a few steps. So go ahead and enjoy this classic dish during your next weekend brunch! One thing is for sure, you are going to love it!
- Preheat your oven to 400 degrees Fahrenheit.
- Sweet potatoes are used for the base instead of a traditional English muffin. Use a well-sharpened knife to cut a thick slice of sweet potato and then place it in the oven to bake for about 30 minutes.
- 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 blender and blend them. 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!