Love making cafe-style eggs benedict at home? Try this smoked salmon eggs benedict recipe or this Thai shrimp eggs benedict. Using roasted sweet potato rounds instead of the traditional english muffins is flavorful while reducing the carbs, and complements the Mexican-inspired flavors beautifully. Crowned with sweet roasted roma tomatoes, a generous heap of chunky guacamole, and a flawlessly poached egg, the ensemble is then smothered in chipotle hollandaise, completing this fusion of textures and tastes.
Neutral flavored oil: To cook the sweet potato. Sweet potato: Cut into rounds to make a flavorful base for the eggs benedict. Roma tomatoes: Adds a burst of sweetness and freshness. Avocado: To make a creamy and flavorful, chunky guacamole. Cilantro: For a vibrant, herbal note. Lime juice: Brightens things up with a zesty citrus note. Eggs: For poaching to perfection. White vinegar: Used in poaching water to help coagulate the egg whites. For the hollandaise sauce: egg yolks, water, butter, chipotle peppers in adobo sauce, lime juice, and sea salt.
Temperature: Ignore recipes that state the water needs to be warm or cold or the butter needs to be cold or melted. We’ve experimented all ways and temperature doesn’t matter. Ratios: Rather than measuring everything, just remember this golden ratio. The general proportions are 1 egg yolk + 1 tablespoon of water + 1 tablespoon of butter per person. 1 + 1 + 1 = easy. Pan on heat: Unless you love doing extra dishes, don’t worry about setting a bowl over a pot of water. Grab your smallest frying pan and a whisk. That’s all you need. If you can hold onto your frying pan for 2 minutes, you’ve got this. High heat: Set your element to high then hold the pan a few inches above the heat and whisk away. For the first minute, whisk the egg yolk and water until it is frothy and a little thick. Then add the butter and whisk another minute. By that time, the hollandaise has thickened and it’s ready for flavor. Seasoning: Keep it simple with a little salt, or get creative with additions. Lemon juice is a nice simple touch. Chipotle and lime were made for this sweet potato eggs benedict. We have made versions with dill, wasabi, and even curry. Serving time: If your hollandaise is ready before your breakfast, just set the pan aside. As you’re plating brunch, turn your element on again. (But not with the pan on the element!) When you’re ready for it, hold the pan over the heat while whisking for 10-15 seconds. This will warm it up. If it’s thickened too much, add a splash of water.
Don’t forget the beverages! Wash it down with a breakfast smoothie like this banana bread smoothie or a mango pineapple smoothie. Or, with a breakfast cocktail like a mimosa! Add a stack of whole wheat pancakes, breakfast sausage patties, or breakfast tacos to the table to make it a breakfast feast!
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