40 Days of Clean Eating: A Better Benedict

This fresh, hot benedict will quickly become a weekend favorite.

Day 20 of 40

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

Prep time: 10 min

Cook time: 15 min

Serves: 4


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


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


  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.


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


  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