breakfast

Spicy Sweet Potato Eggs Benedict

This is one of my favorite Saturday morning breakfast creations ( Dave likes it too). The bread in regular Eggs Benedict is replaced with sweet potatoes and I must say, you won’t miss the bread! The spiciness of the cayenne and jalapeno really make this dish unique. This dish is bursting with unforgettable flavors and every bite is heavenly. You really feel like you’re splurging when you eat this, but it’s filled with wonderful vitamins, nutrients and good healthy fats… So eat away!  If you don’t like spicy food, just leave out the jalapeno and cayenne pepper, and feel free to be creative and add your own favorites to this dish! I hope you enjoy!

Spicy Sweet Potato Eggs Benedict (gluten free, grain free)

  • Servings: 2
  • Time: 45 min
  • Difficulty: moderate
  • Print

A healthy, satisfying breakfast that's perfect for any weekend morning.

Author: Angie Besko-ATasteOfWholesome.com

Ingredients

For the sweet potatoes:

  • 2 whole sweet potatoes peeled and cubed
  • 2 over easy fried eggs (to place on top at the end)
  • 1/2 white onion diced
  • 1 raw whole green pepper diced
  • 1/2 raw jalapeno seeded and diced
  • 3 Tbsp. olive oil (I recommend this brand here )
  • 1 Tbsp. garlic salt
  • 1 Tbsp. paprika
  • Cayenne pepper (to taste)

For the hollandaise sauce:

  • 2 egg yolks
  • 3 Tbsp. hot melted butter (recommended brand here)
  • 1/2 tsp. lemon juice or vinegar
  • salt to taste
  • sprinkle of cayenne
  • 1 Tbsp. chives

Directions

1. Pre-heat your oven to 350 degrees.

2. In a medium mixing bowl combine sweet potatoes, peppers, onion, oil and seasonings. Mix well.

3. Place Potato mixture on a non-stick cookie sheet or one lined with parchment paper. Bake in the oven for about 20-30 min until potatoes are slightly browned and tender. You will need to stir them often during the baking process so the onions and potatoes don’t burn.

4. While the potatoes are baking, make your hollandaise sauce. Place 2 egg yolks, lemon juice, salt, and cayenne pepper in a blender on medium speed. Slowly drizzle in your melted butter while blending. Mix in the chives by hand at the end. If you want to you can keep your sauce warm over a double boiler until your ready to serve. Be careful not to get the sauce too hot or it will curdle. Stir often over the double boiler. Do not microwave.

5. Once you have your sauce done, fry your eggs in some butter over easy or you can poach them. Don’t forget to season them with a little salt and pepper.

6. To serve, place half the sweet potatoes and pepper mixture on the plate first, then place one of the fried eggs on top of that, then drizzle half of the hollandaise over the top. Garnish with a few more chives, and a sprinkle of cayenne pepper. Serve with a side of bacon. Repeat for the second plate. Enjoy!

 

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