Saturday, March 3, 2012


Sweet Potato Eggs BenedictIt’s one of those days where I spent half the morning day dreaming of breakfast before actually pulling myself out of bed to go to the grocery store. I knew that I wanted eggs benedict, but decided to forgo the muffin or biscuit in favor of sweet potato. ¬†4 large Eggs1 stick of ButterJuice of 1 Lemon1 large Sweet Potato1 tbsp White Vinegar¬†Extra Virgin Olive OilSaltPaprikaChives for garnish
Bring water to a rolling boil in sauce pan and add vinegar. Slice a thick round of the sweet potato, season with salt and paprika. Saute on low medium heat with a bit of olive oil, flipping to brown both sides until cooked through. Separate three of the egg yolks from the whites. Blend yolks with a stick blender (or regular blender). Melt butter (I used a microwave). While butter is still hot, pour in a steady steam in to yolks while running the blender. Sauce should begin to thicken. Add the lemon juice and blend for another minute or two. Crack egg into a small bowl and slip into boiling water. Remove from water after 4 minutes. Arrange sweet potato on a plate, top with poached egg and drizzle with hollandaise sauce. Garnish with chopped chives.My sauce was thinner than I wanted because I let the butter cool too much before adding it to the egg yolk. Multi-tasking is a real skill, folks.






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