sq-Sweet Potato Eggs Benedict

Sweet Potato Eggs Benedict

Courtesy of Suzie Durigon

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
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Instructions:

  1. Heat your oven to 375.
  2. 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.

  1. Bake until golden – about 20 minutes.
  2. 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.
  3. 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.
  4. 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!