These Mexican-style Sweet Potato Eggs Benedict start with roasted sweet potatoes rounds that are topped with roasted tomato, chunky guacamole, and poached eggs then smothered in chipotle hollandaise. They're an insanely delicious breakfast recipe that just happens to be vegetarian + gluten-free +paleo + Whole30 approved.
Happy weekend brunch day!! 💃💃💃
You guys, I couldn't be any more excited about today's post. You see, I've got this thing for eggs benny. It's a big thing. As in big-time love fest.
Seriously, is it even possible to go out for brunch and not order eggs benedict? Not likely!
Today's sweet potato eggs benedict gives a nod to Cinco de Mayo and is right on par for Mother's Day. What I'm really trying to say is that you should eat this every weekend forever and ever and always.
What we've done here is roast sweet potatoes rounds till they're soft and the edges are crispy. Then we've topped that with a sweet roasted tomato, piled the chunky guacamole high, popped a perfectly poached egg on top, then smothered the whole thing in chipotle hollandaise.
It's a brunch situation of epic proportions.
And did I mention that it totally fits into the Whole30 adventure that I'm on? That's right, this healthy sweet potato eggs benedict is a vegetarian, paleo, and Whole30 brunch recipe that anyone can get behind.
Eggs Benedict always involves a few steps, so this is one of the few recipes on the blog that I've put into the intermediate category as far how easy/difficult it is to make it. But don't worry, it's still pretty simple.
Your sweet potato eggs benedict game plan:
♡ Start roasting the sweet potato rounds first. These will take the longest. When they're halfway done, pop the tomatoes on the same pan.
♡ Mash an avocado with some lime, cilantro, and salt. So easy!
♡ Put a pot of water on to boil and make the hollandaise.
♡ Poach your eggs then put it all together.
♡ Done and done. Dig in!
How to rock your hollandaise:
Let's get this out of the way … making hollandaise from scratch can feel intimidating. I remember feeling that way before it became a regular part of my repertoire. But I'm here to tell you a little secret. Are you ready? Making hollandaise sauce is really easy! Here're are the tricks you need to know.
- Don't listen to recipes that tell you the water needs to be warm or cold or the butter needs to be cold or melted. It doesn't fricken matter. I've tried it every way and none of that matters. Don't make this complicated.
- Don't measure the ingredients. The general proportions are 1 egg yolk + 1 tablespoon of water + 1 tablespoon of butter per person. 1 + 1 + 1 = easy. I do a splash of water and a scoop of butter per egg yolk and it works every time.
- Unless you love doing extra dishes, don't even think 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.
- Set your heat to high. This is where the holding the pan for 2 minutes comes in. You're going to hold the pan a few inches above the heat and whisk whisk whisk. For the first minute, you'll whisk the egg yolk and water until it is frothy and a little thick. Then you'll add the butter and whisk another minute. By that time, the hollandaise has thickened and it's ready for flavor.
- Keep it simple. Or not. A little salt is all hollandaise needs. But you can also let your imagination run wild. Lemon is nice simple touch. Chipotle and lime were made for this sweet potato eggs benedict. I've made versions with dill, wasabi, and even curry.
- If it's ready before your breakfast, don't worry. Set the pan aside and just 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.
Ok, now can we have brunch? Let's eat!
If you make these Mexican Chipotle Sweet Potato Eggs Benedict make sure you snap a pic and tag #theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
- Neutral flavored oil, for the pan
- 1 medium sweet potato, cut into 1-inch rounds
- 4 Roma tomatoes, but in half lengthwise
- 1 avocado
- ¼ cup cilantro, chopped
- Juice from ½ lime
- 4 large eggs (use the best quality you can)
- 1 teaspoon vinegar
- 2 egg yolks
- 2 tablespoons water
- 2 tablespoons butter or ghee (use ghee for Whole30)
- 1 teaspoon chipotle peppers in adobo sauce
- Juice from ¼ lime
- Sea salt, to taste
- Red onion, black pepper, cilantro, lime, paprika
- Set your oven to 400 degrees. Line a baking sheet with parchment paper.
- Drizzle the baking sheet with oil then lay the sweet potato rounds on top. Drizzle some more oil over top and sprinkle with a little sea salt. Bake for 15 minutes, or until they are mostly soft. Salt the cut side of the tomatoes then put them in the pan with the sweet potatoes. Roast for 10 more minutes.
- Mash the avocado with the cilantro and lime. Season with sea salt, to taste.
- Fill a medium-sized pot halfway with water and add the vinegar. When it comes to a boil, reduce the heat to medium-low and crack the eggs into the water. Poach for 3-4 minutes then remove with a slotted spoon.
- While you are waiting for the water to boil, make the hollandaise. Turn on a small element to high heat. Place the egg yolks into a small frying pan (not on the heat!) and add the water. Hold the pan a few inches above the heat while whisking constantly. After about 1 minute the yolks will be frothy and start to thicken. Add the butter or ghee and, continuing to hold the pan above the heat, whisk until the hollandaise is thick, about 1 minute more. Whisk in the pureed chipotle peppers and lime juice and season to taste with sea salt.
- Place 2 sweet potato rounds on each plate then top with a tomato half, some guacamole, a poached egg, and some chipotle hollandaise. Add any of all of the optional toppings and serve immediately.
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