Sweet Potato Eggs Benedict
A healthy twist to the famous Eggs Benedict!
Ingredients
- 2 whole eggs Conestoga Farm Eggs
- 1 sweet potato scrubbed and sliced
- 2 tbsp olive oil
- 1/2 bell pepper chopped
- 1/2 red onion chopped
- 1/2 small eggplant chopped
- Salt and pepper
- 4 slices deli ham or turkey
- Hollandaise:
- 2 egg yolks
- 1/4 lemon juiced
- 1/2 tsp salt
- 1/4 cup butter melted
Instructions
- Heat your oven to 375.
- Add the potato slices to a baking sheet (and place the chopped veggies (mixed) on the other side; drizzle all the veg and potato slices with oil and rub the surface of the potatoes.
- Sprinkle with salt and pepper.
- Bake until golden - about 20 minutes.
- Meanwhile, put a small pot of water on the stove and bring to a boil. Spray a ladle with cooking spray and crack an egg into it. Place it in the pot (without submerging into the water); once it starts to solidify, tip a bit of water into the ladle to cook the top; place cooked egg onto a plate and repeat with the other egg.
- Meanwhile, in a blender, add egg yolks, lemon and salt and whiz to combine. Stream in the melted butter and combine. Scrape into a glass bowl and microwave for about 20 seconds or until it thickens a bit.
- To your plate, add a slice of potato to the dish, a slice or two of ham/turkey, a spoon of roasted veggies and then another potato slice. Top with the poached egg and a spoonful of sauce. Add a bit of pepper and serve immediately!
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