Description
A healthier twist on a classic brunch dish, Sweetpotato Eggs Bennys replace English muffins with roasted sweetpotato rounds, topped with poached eggs and hollandaise sauce.
Ingredients
Scale
- 2 medium-sized sweetpotatoes, scrubbed
- Olive oil for baking
- 4 large eggs
- 1 tbsp vinegar (for poaching, totally optional)
- Salt and black pepper
- Pre-made or homemade hollandaise sauce
- Fillings like cooked bacon, smoked salmon, or sautéed spinach
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the sweetpotatoes into rounds about half an inch thick.
- Toss the sweetpotato slices in olive oil, and sprinkle with salt and pepper.
- Place them on a baking tray and roast for 20–25 minutes, flipping halfway through if you remember.
- While the sweetpotatoes roast, poach the eggs by adding a splash of vinegar to simmering water, swirling it gently, and then dropping in the eggs. Cook for 2 to 4 minutes, depending on how runny you want them.
- Assemble the dish by layering chosen toppings on the roasted sweetpotato rounds, then carefully laying a poached egg on top.
- Pour hollandaise over the top and sprinkle fresh herbs or hot sauce if desired.
Notes
This dish is versatile; feel free to add toppings like avocado or extra spices. Leftover sweetpotato rounds can be enjoyable cold as a snack.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 210mg