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

Prep Time25

Cook Time15

Course: Breakfast, breakfast for dinner, brunch

Cuisine: American

Keyword: benedict, breakfast, brunch, eggs, eggs benedict

Servings:

Calories: 755kcal

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!

Video

Sweetpotato Egg Bennys

Nutrition