A Better Benedict

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  • 5 (1)
25 MIN
4 SERVING
Medium

PROTEIN

64g

CARBS

32g

CALORIES

1046kcal

SUGAR

10g

cholesterol

335mg

FAT

38g

Ingredients

Serving

eggs

4 medium

spinach

1/2 cup

sweet potato

1 medium

canadian bacon

8 slice

chives ( for garnish )

10 g

egg yolks

2 medium

dijon mustard

1/4 teaspoon

lemon juice

1 tsp

butter

4 tbsp

salt

1/4 tsp

cayenne pepper

1/4 tsp

A Better Benedict

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  • 5 (1)

Instructions

Step 1

Peel and finely shred the sweet potato and season with a pinch of salt and pepper. Set aside.

Step 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.

Step 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.

Step 1 (Poached Eggs)

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).

Step 2 (Poached Eggs)

Add a splash of vinegar to the water.

Step 3 (Poached Eggs)

Crack each egg into a teacup or custard cup.

Step 4 (Poached Eggs)

Gently but quickly pour each egg into the simmering water and do not disturb.

Step 5 (Poached Eggs)

Let each egg poach for 5 minutes and then lift out with a slotted spoon.

Step 6 (Poached Eggs)

Place egg on a clean tea towel to dry off the excess water before plating.

Step 1 (Hollandaise)

Combine all ingredients in a small saucepan and cook over low heat until thickened.

Step 2 (Hollandaise)

Whisk constantly, about 5 minutes.

Step 1 (Assembly)

Fan out spinach on a plate.

Step 2 (Assembly)

Place a sweet potato hashbrown on top of spinach. Place two slices of Canadian bacon on hashbrown.

Step 3 (Assembly)

Top with a poached egg and drizzle of hollandaise.

Step 4 (Assembly)

Sprinkle with chives.

Day 20 of 40

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