This classic brunch dish is a healthy update on your everyday meal.
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This classic brunch dish is a healthy update on your everyday meal.
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Roasted sweet potatoes stand in for English muffins, an avocado-cashew sauce makes an awesome hollandaise, and onions and spinach amp up the veggie factor.
Here's what you would need to prepare Eggs Benedict.
This awesome meal recipe serves 4.
Prep: 10 minutesCook: 35 minutes
Ingredients:2 large sweet potatoes, scrubbed and sliced into ⅜-inch roundssea saltfreshly ground black pepperolive or rapeseed oil2 medium red onions, peeled and finely sliceda small handful of cashew nuts, soaked in water1/2 an avocadoa small bunch of fresh tarragon or dill, leaves pickedjuice of 1/2 a lime6 handfuls of spinach, with any big stalks removed4 organic or free-range eggs
Directions:1. Preheat the oven to 425°F. Lay the sweet potato slices on a couple of baking trays, season with salt and pepper, drizzle lightly with oil, and roast for 20 minutes until soft through and crisping at the edges.
2. Put a pan over medium heat, add a little oil, and then add the onions and a pinch of salt. Fry for 10 minutes, stirring from time to time, until the onions are soft and sweet and starting to brown. Transfer to a bowl and set aside, reserving pan to use later.
3. Prepare the hollandaise sauce: Grind the drained cashews in a food processor until you have a crumbly paste. Add the avocado and most of the tarragon or dill with the lime juice and a good pinch of salt and pepper and blend again. If you need to, thin the sauce with a little water until it is thick but pourable.
4. Heat pan you cooked onions in over medium heat. Add spinach and drop of olive oil and cook for a couple of minutes until it starts to wilt but is still vivid green.
5. Poach eggs. Heat pan of water until boiling and turn heat down until water is barely bubbling, then crack in eggs, and leave them to cook for 3 to 4 minutes. Scoop them out with slotted spoon and drain on paper towels.
6. To serve, lay some sweet potatoes in middle of each plate. Top with onions and wilted spinach, then add egg and spoonful of hollandaise. Scatter over rest of tarragon or dill, season with salt and pepper, and dig in.
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