EGGS BENEDICT on SWEET POTATO TOAST
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No dairy or gluten in this hearty and healthier Eggs Benedict that features FlavorGod EVERYTHING SPICY!
Sweet potato, sliced lengthwise into 1/4″ thick sections
FlavorGod EVERYTHING SPICY
8 eggs (4 poached eggs, plus 4 egg yolks for the sauce)
4 pre-cooked smoked ham slices
4 egg yolks
1 Tbsp lemon juice
1/4 tsp salt
1/8 tsp cayenne pepper
1/2 cup ghee (warmed)
Preheat oven to 425ºF
Slice a sweet potato lengthwise into at least four 1/4″ thick sections. Toss slices with olive oil then season liberally with FlavorGod EVERYTHING SPICY. Lay slices flat inside a well-greased baking pan and slide onto center rack of 425ºF oven. Roast about 15-20 minutes, or until potato slices are cooked through and tender
While potatoes are roasting, make the Paleo Hollandaise Sauce. Whisk together the egg yolks, lemon juice, salt and cayenne pepper (don’t add the ghee yet!) until mixture is slightly thickened. Next pour mixture into a blender or food processor. Blend while slowly drizzling in the warmed ghee. Taste and add more seasonings if needed
Poach the 4 eggs at any time and set aside. If they need re-warmed before serving, simply slip the eggs back into the pan of hot water for a minute or two
Place the pre-cooked ham slices in a skillet over medium heat with a little oil to heat through
Assemble dish starting with a slice of the “sweet potato toast,” next a slice of ham, then top with a poached egg, and finally drizzle the warm paleo hollandaise sauce over everything. Garnish with fresh chives if desired. Serves 4
flavorgod (Flavorgod Seasonings) shared and selected for #food in Exquisite Category.