Paleo Eggs Benedict + Sweet Potato Hash

Monday, February 29, 2016

{serves 6}

What You Need
For The Hash & Eggs Benedict
2 large sweet potatoes, diced 
2 TBS olive oil
1 red onion, diced
1 red pepper, diced
1 TSP salt
1/2 TSP pepper
1 TSP onion powder
1 TSP garlic powder
1/2 TSP chili powder
6 eggs
Canadian bacon

For The Hollandaise Sauce
3 egg yolks
1 TBS lemon juice
1/2 TSP salt
Dash of cayenne pepper
1/2 cup ghee or organic butter, melted


Directions
For The Hash & Eggs Benedict
1. Heat 2 TBS olive oil in a large pan over medium heat. Add diced red onion and diced red pepper. Saut√© until softened and then add diced sweet potatoes.
2. Season with salt, pepper, onion powder, garlic powder, and chili powder and cook until sweet potatoes are soft. Mine took about 20 minutes. While they are cooking, make hollandaise sauce.
3. Once the potatoes are done, keep warm while you cook Canadian bacon and poach eggs. I use these super simple bags from Bed Bath & Beyond. If you don't want a poached egg, you can always do sunny side up eggs. 

For The Hollandaise Sauce
1. In an immersion blender, add egg yolks, lemon juice, salt, pepper, and dash of cayenne pepper and mix well. Slowly add in melted butter and mix. Set aside. 

For Assembly
1. Place hash on plate and then top with Canadian bacon and egg. Drizzle hollandaise sauce over everything and enjoy! 

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