40 Days of Clean Eating: A Better Benedict

Day 20 of 40

Originally posted on Cooking Up Clean [Photo credit: Kari Lund]

Prep time: 10 min

Cook time: 15 min

Serves: 4

Ingredients:

• 4 eggs
• ½ cup spinach
• 1 medium sweet potato
• 8 slices Canadian bacon
• Chives for garnish

Hollandaise:

• 2 egg yolks
• ¼ teaspoon dijon mustard
• 1 teaspoon lemon juice
• 4 tablespoons melted butter
• ? teaspoon salt
• Pinch of cayenne pepper

Instructions:

1. Peel and finely shred the sweet potato and season with a pinch of salt and pepper. Set aside.
2. Fry the bacon in a medium frying pan until lightly browned on each side. Remove from pan and keep warm on a covered plate.
3. In the same frying pan (keep the grease), form sweet potato into 4 circular patties. The potatoes will hold together when they start to cook. Fry 2-3 minutes on each side (flip gently) just until they start to crisp.

Poached Eggs Instructions:

1. In a 12″ fry pan or shallow dish, let 3″ of water come to a simmer (not boiling or it’ll break apart your eggs).
2. Add a splash of vinegar to the water.
3. Crack each egg into a teacup or custard cup.
4. Gently but quickly pour each egg into the simmering water and do not disturb.
5. Let each egg poach for 5 minutes and then lift out with a slotted spoon.
6. Place egg on a clean tea towel to dry off the excess water before plating.

Hollandaise:

1. Combine all ingredients in a small saucepan and cook over low heat until thickened.
2. Whisk constantly, about 5 minutes.

Assembly:

1. Fan out spinach on plate.
2. Place a sweet potato hashbrown on top of spinach. Place two slices Canadian bacon on hashbrown.
3. Top with a poached egg and drizzle of hollandaise.
4. Sprinkle with chives.

Try more clean eating to suit your lifestyle:

40 Days of Clean Eating Roasted Carrot and Red Pepper Soup