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Eggs Benedict with sweet potato rosti
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Healthier eggs benedict with sweet potato rosti base for a delicious twist on a classic dish.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 4 eggs, poached
  • 1 bunch asparagus, trimmed, steamed
  • 40g good-quality rindless bacon or pancetta, cut into thin strips
  • 250g sweet potato, peeled, coarsely grated
  • 30.00 ml plain flour (substitute gluten-free flour, if preferred)
  • 1 egg
  • 3 egg yolks
  • 21.00 gm lemon juice
  • 100g butter, melted, cooled
Instructions:
  • To prepare the hollandaise, combine egg yolks and lemon juice in a food processor. Season with your desired seasoning. Blend for 1-2 minutes, pausing to scrape the sides with a spatula, until the mixture is thick and well combined. While the food processor is on, gradually add the melted butter, 1 tablespoon at a time, and process for 4 minutes until the sauce is smooth and slightly thickened. Transfer the hollandaise to a bowl and set it aside for later use.
  • Start by heating a large frying pan over medium-high heat. Cook the bacon or pancetta until light golden, stirring occasionally for about 5 minutes. Then, transfer it to a large bowl and mix in the grated sweet potato, flour, egg, and seasonings until well combined.
  • Using a paper towel, clean the pan. Heat 1 tablespoon of oil over medium heat. Spoon sweet potato mixture into the pan, shaping each into a round. Cook partially covered for 3-4 minutes on each side until golden and cooked. Transfer to a plate lined with paper towels. Repeat with remaining oil and mixture.
  • Plate the rosti, then place a poached egg on top of each rosti. Drizzle 1 tablespoon of hollandaise sauce over each poached egg (you will have extra hollandaise sauce that can be stored in the fridge). Serve with asparagus.

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