Sweetpotato Eggs Bennys
Sweetpotato Eggs Bennys offer a creative twist on classic eggs Benedict by replacing the English muffin with crispy sweetpotato patties. Topped with sautéed spinach, perfectly poached eggs, and rich homemade hollandaise sauce, this dish delivers a savory, satisfying brunch packed with flavor.Created in partnership for NC Sweetpotatoes by HOMEMADECOOKING.COM
Recipe
Ingredients
For Sweetpotato Patties
- 8 oz sweetpotato
- ¼ cup onion
- 1 tbsp sage fresh, chopped
- 1 tbsp all-purpose flour (rice flour may be substitued
- 1 tsp salt
- ½ tsp ground pepper
- 1 egg
- 2 tbsp ghee
- 1 tbsp olive oil
For Hollindaise Sauce
- 3 egg yolks (large eggs)
- 1 tbsp lemon juice (fresh, or more to taste)
- ¼ tsp kosher salt
- ½ cup unsalted butter
- pinch cayenne pepper opotional
For Serving
- 1 tbsp olive oil
- 11 oz spinach fresh
- salt & pepper to taste
- 6 eggs poached
Instructions
Make the Hollandaise Sauce
- Combine the 3 large egg yolks, lemon juice, and salt in a blender. Blend on low speed for about 10 seconds to combine and begin emulsifying.
- Melt the butter in a small saucepan over medium heat until fully liquid and hot, but not browned.
- With the blender running on low speed, very slowly drizzle the hot melted butter into the yolk mixture. Start with a thin stream and increase to a steady flow once the emulsion begins to form.
- Taste and add more lemon juice or salt if needed, blending briefly to combine. Transfer to a heat-proof bowl and keep warm in a double boiler if necessary. If the sauce thickens or cools, whisk in a teaspoon of warm water to loosen before serving.
Make Sweetpotato Mixture
- Peel the sweetpotatoes and grate them using the large holes of a box grater. Grate the onion the same way. Use a kitchen towel or strainer to squeeze out excess liquid.
- Combine the grated sweetpotato, onion, and chopped sage in a medium bowl. Sprinkle the flour, salt, and pepper over the top. Tos slightly to coat.
- Make a well in the center,crack in the egg, and whisk it with a fork. Fold the mixture until well combined.
Shape and Cook
- Heat ghee and olive oil in a skillet over medium heat until shimmering (reduce heat if it begins to smoke).
- Form the sweetpotato mixture into 6 evenly-sized balls, then flatten each into a ½-inch-thick patty.
- Place 3 patties in the skillet, laying them away from you to avoid splashes. Cook for 4-5minutes per side, until golden and crispy. Adjust heat as needed to prevent burning. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Repeat with the remaining patties.
Poach the Spinach
- Bring a medium pot of saltedwater to a boil.Add the spinach to the boiling water and cook for 30 seconds, just until wilted. Use a slotted spoon tor emove the spinach, drain well, and season with salt and pepper. Set aside.
Poach the Eggs:
- Using the same pot of water, return to a boil if needed. Place a mesh strainer over a bowl and crack the eggs into the strainer. This removes excess watery whites.
- Stir the boiling water to create a vortex. Gently add the eggs to the center of the vortex, turn off the heat, and cover. Cook for 2 minutes, until whites are set and yolks remain soft.
4. Plate!
- Place a sweetpotato patty on a plate.
- Top with poached spinach, a poached egg, and a generous spoonful of hollandaise sauce. Enjoy!
Nutrition
Serving: 2eggsCalories: 755kcalCarbohydrates: 25gProtein: 21gFat: 65gSaturated Fat: 32gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 683mgSodium: 1252mgPotassium: 1047mgFiber: 5gSugar: 5gVitamin A: 22235IUVitamin C: 35mgCalcium: 235mgIron: 6mgNet Carbohydrates: 19g
