Remember in our last post when we said we love subbing veggies for traditional carbs? Well, here we are again. This time, we’re replacing the traditional English muffin base of eggs benedict with (you guessed it!) sweet potato.
Eggs benedict is one of our all-time favorite brunch dishes, and on Sundays, we brunch. (Extra EBTB seasoning for whoever can name that movie). But sometimes it’s more cost- and calorie-efficient to make a little DIY brunch at home. So we’ve created our own at-home version of eggs benny using some of our favorites ingredients. The sweet potato + avocado + egg combo just cannot be beat. Top it all off with Trader Joe’s Everything But The Bagel seasoning and damn. #brunchgoals achieved.
And who knew making your own (healthier!) hollandaise sauce could be so easy!? You can make this hollandaise sauce with coconut oil or ghee, depending on whether you want a strong buttery flavor or want more of a subtle coconut flavor. We’ve tried both (man, this recipe testing life is hard…), and we slightly prefer the coconut oil route, but can vouch for both being delicious AF.
The next time that eggs benny craving hits and you consider going out for brunch, try making this instead, and let us know what you think!
Sweet Potato + Avocado Eggs Benedict
- 1 medium sweet potato, cut into 1/2″ rounds
- 1 tsp EVOO or avocado oil
- salt and pepper, to taste
- 4 eggs
- 1 avocado
- 2 tsp distilled white vinegar
- Trader Joe’s Everything But The Bagel seasoning, optional (kind of)
- 3 tbsp coconut oil or ghee
- 2 egg yolks
- juice of 1/2 lemon (about 1 tbsp)
- 1/2 tsp salt
- dash paprika
- Preheat oven to 425°F.
- Place sweet potato rounds on a baking sheet. Drizzle with oil and season with salt and pepper. Toss thoroughly to coat. Bake sweet potato in preheated oven for 30 minutes, flipping halfway through.
- While potato rounds are in the oven, mash avocado in a bowl and season with salt and pepper, to taste. Set aside. TIP: To keep your avocado green and fresh, add a little lemon juice from the half of the lemon that you aren’t using for the hollandaise sauce.
- Once sweet potatoes are done, take the four largest rounds and divide them between two plates (you will have leftover roasted sweet potato, enjoy!). Allow the potatoes to cool slightly and then divide the mashed avocado between the four sweet potato rounds. Depending on the size of your avocado, you might not need the whole thing.
- Fill a medium saucepan with about 1-1.5” of water. Add vinegar and a dash of salt to saucepan and bring to a boil. Once boiling, reduce heat slightly until water reaches a steady simmer.
- Crack eggs one at a time into a small bowl. Stir the simmering water gently to create a vortex, and gently drop an egg into the water. Allow the egg to poach for 3 minutes, then gently remove with a slotted spoon and place on top of a sweet potato and avocado stack. Repeat this step with the remaining three eggs.
- To make hollandaise sauce while eggs poach, melt coconut oil or ghee over low-medium heat until it reaches about 95°F. Blend egg yolks and lemon juice until smooth, then, keeping blender on low, slowly pour melted coconut oil or ghee into blender. Once combined, season with salt and paprika and pulse to combine.
- Divide hollandaise sauce over poached eggs and top with paprika or (our favorite) TJ’s Everything But The Bagel seasoning.
Yield: 2 servings
Serving size: 2 eggs benedict stacks
527 calories per serving • Fat: 45.3g • Carbohydrates: 11.8g • Protein: 16.9g