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The sweet, crispy potato rounds compliment this easy (protein-packed) hollandaise sauce incredibly well! Not to mention, sweet potatoes are an incredible source of complex carbohydrates along with many important vitamins and minerals.
Ingredients:
1 large sweet potato or yam, cut into 1/2-inch thick slices
Pink Himalayan sea salt and ground pepper, to taste
1 Tbsp white wine vinegar
4 large eggs
4 slices nitrate-free bacon or turkey bacon, cooked to your liking
Hollandaise Sauce:
1/2 cup Forager cashew milk yogurt
1 egg yolk
1 tsp dijon mustard
1 tsp freshly squeezed lemon juice
Pinch of pink Himalayan sea salt and freshly ground pepper, to taste
Garnish ideas:
Chopped fresh parsley
Chopped fresh chives
Paprika
Instructions:
Preheat your oven to 400 degrees F. Line a sheet pan with parchment paper. Lay your sweet potato slices on the prepared pan and season with a pinch of sea salt and pepper. Roast for 20-25 minutes, flipping halfway, until tender and crisp.
Fill a small saucepan with about 4 inches of water, and bring to a simmer over low heat.
DO NOT add salt to the water, as that will make your eggs messy.
Gently crack your eggs into separate small ramekins.
Once the water is bubbling, stir and swirl in the vinegar. Carefully and gently add each egg one by one into the simmering water. Poach until whites are just set and the yolk is still runny, about 3 – 4 minutes depending on your preference. Gently remove with a slotted spoon and set aside on a plate. Use a paper towel to remove the excess water.
Keep your saucepan with the remaining simmering water over low heat.
Top with a small heatproof bowl to create a double boiler, then add in all of the hollandaise sauce ingredients. Whisk until well combined and smooth. Continue to whisk until the sauce thickens to coat the back of a spoon.
To assemble your eggs benedict, add the roasted potato slices to a platter. Top with your cooked bacon, poached eggs and a drizzle of the sauce.
Garnish with your desired toppings and enjoy!