Elevate your breakfast or brunch with our Grain-Free Eggs Benedict, a nourishing twist on a classic favorite that’s also friendly to your dietary needs. Featuring sweet potato slices in place of English muffins, this dish provides a wholesome base topped with perfectly poached eggs. The star of the show is our Yoghurt & Ghee Hollandaise, blending the creaminess of yoghurt with the rich notes of ghee and a subtle spice kick. This flavorful combination offers a satisfying and healthful meal to enjoy while keeping aligned with your body's wellness goals.
Serves: 2 // Time: 45 minutes
Ingredients
Hollandaise:
- 3 egg yolks
- ¼ cup plain yoghurt
- 1 tbsp lemon juice
- ½ tsp turmeric powder
- Pinch cayenne
- ¼ cup ghee, melted and hot
- Sea salt and pepper, to taste
Eggs Benedict:
- One small sweet potato, sliced lengthwise into 4 equal pieces
- 4 free range eggs
Method
- Preheat your oven to 375°F. Place sweet potato slices on a baking sheet. Cook for 30-40 minutes, or until soft to the touch. Note that you can also prepare sweet potato slices in advance, then pop them in the toaster when you’re ready to use them.
- In a blender, prepare the hollandaise by adding egg yolks, yoghurt, lemon juice and spices. Blend until well combined, then leave the blender on low while slowly pouring in the hot ghee. Turn the blender up to medium once the ghee is added. Blend until the sauce thickens a bit (3-4 minutes). Pour into a jar and set aside.
- Bring a medium pot of salted water to a rolling boil. Prepare a plate with a piece of paper towel over top. Using a spoon, create a whirlpool in the water and crack an egg right in the center. Let it cook for 1-2 minutes for a soft poached egg, or 3-4 minutes for a hard poached egg. Remove and lay on the plate. Repeat for the next 3 eggs.
- Assemble the eggs benedict by topping sweet potato slices with any toppings you wish, poached egg and the hollandaise.
Notes
- I’ve only tested this recipe with cow’s milk grass fed yoghurt. I can’t vouch for if it will work with a dairy free yogurt.
- For a lactose free option, substitute the yoghurt for 1/4 cup more melted ghee.
Explore more thoughtfully designed, cleanse-supporting recipes here.
