I have recently rediscovered my love of eggs. It’s funny how I will go through phases with certain foods, then not eat them for the longest time for no particular reason. That’s kind of how I am with eggs. I love them. I have always loved them (well ok, not in high school). But somehow I fall out of touch with making them and forget how good they are. They really are the perfect food! Good sources of protein, healthy fats (omega-3 fatty acids!), and lots of awesome nutrients. Woohoo! I also have an obsession with the perfect runny yolk. It’s a food blogger/foodie thing I think. I believe it’s called yolk porn. True story!
Another thing about eggs – it’s interesting to me how many people think that eggs are dairy. Like, even chefs think this. I’ve had to explain to multiple people at restaurants that yes, I’m fine with eggs, but no I can’t have cheese. I don’t know if it’s the fact that eggs and dairy both come from farms, or if it’s because both aren’t allowed for vegans, or what.
Ok, enough talk. Here’s a recipe.
Sweet Potato Eggs Benedict
Makes 4 servings
1 large sweet potato, cut into large rounds
4 poached or over easy eggs
8 slices of bacon
Sea salt to taste
Avocado “Hollandaise” Sauce
1 avocado, pitted
1/4 cup water
A dash of hot sauce (My favorite is Cholula)
Sea salt & Pepper to taste
- Preheat your oven to 450 F and line a baking sheet with parchment paper.
- Place the sweet potato rounds on the pan and drizzle with olive oil and sea salt.
- Bake for 20 minutes, flipping halfway.
- While the sweet potatoes are cooking, blend the Avocado Hollandaise Sauce ingredients together until smooth.
- Remove sweet potatoes from the oven, and top each with bacon, a poached egg, and a spoonful of sauce.