Sweet Potato Eggs Benedict

This is a delicious light snack or add a salad and side for a main meal. It’s simple to put together and packed full of flavour.

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Makes 1 servings


Combine shredded sweet potato with onion, one whisked egg, coconut flour with salt and pepper.

Bring a pot of water to a rolling boil on your stovetop and on another burner, heat coconut oil in a frying pan over medium to medium-high heat.

To form patties take about 1/4-1/2 cup and gently form. 

Cook for about 4 to 5 minutes each side, or until tender and light golden brown. Set aside.

Once water is boiling, add sea salt and vinegar to it. Crack one egg into a bowl (don’t whisk). Begin stirring your water with a spoon to create a whirlpool.

Carefully add your egg into the whirlpool. Cook  for 3 to 4 minutes then carefully remove the poached egg onto a plate lined with paper towel to soak up the excess liquid. 

If making more servings, do each egg seperately.

In a food processor, make your hollandaise sauce by blending lemon juice, 1/2 an avocado, water, olive oil and a pinch of salt and blend.

To build the masterpiece, stack two sweet potato hash browns and top with the remaining slices of avocado and poached egg. Drizzle with avocado hollandaise and season with salt and pepper to taste. 

Enjoy the decadence!


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