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Eggs Benedict is one of my favourite breakfast dishes. I love the combination of tastes and textures, but don't like all the bread and calories that go with it. Using roasted sweet potatoes, instead of an English muffin, gives this meal a delicious flavour, while delivering an extra dose of vitamins and fibre, plus it's gluten-free. I used my Blendtec blender to mix the Hollandaise sauce, and it made it really creamy. Makes four servings.
4 small sweet potatoes
8 eggs (4 poached, plus 4 egg yolks to make sauce)
1 red onion
1 garlic glove
1 teaspoon of olive oil
a dash of salt and pepper
a sprinkle of chives
4 egg yolks
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 tsp cayenne pepper
1/2 cup ghee (or butter) warmed
1. Peel and chop potatoes and onion. Add minced garlic and toss in olive oil.
2. Roast for 20 to 30 minutes in oven at 425.
3. While vegetables are roasting, whisk together egg yolks, lemon juice, salt and cayenne pepper until thick.
4. Mix in a blender or food processor. Blend while slowly drizzling in the warmed ghee or butter.
5. Poach the eggs and set to the side.
6. Arrange potato mixture on plate and top with poached eggs, then drizzle Hollandaise sauce on the top.
7. Sprinkle with fresh chives.( I used Epicure's 3 Onion Dip Mix as I didn't have fresh.)